Carrot kheer

Carrot: 2(big)

Badam (Almond) : 20

Finely grinded  Sugar: 2 or 3 tablespoon(can add more or less according to your taste)

Milk : 5 litres

Elaichi Powder / Cardamom Powder

Water

 Procedure:

Soak the Badam in water for 1 hour and peel the skin and grind them to a fine powder

Peel the carrot and boil the carrots without cutting them by adding the carrot and little water to the pressure cooker. Allow 1 whistle (carrots must be half boiled so that we can grate it). In the meantime, boil milk.  Allow this to cool for sometime, grate the carrots in a grater.

Transfer this paste to a container and add little water (100 ml) and sugar and keep stirring them on a low flame till sugar dissolves. Add the grated carrots too and make it to mix well for 5 to 10 mins in a low flame.  Add the boiled hot milk and keep it on stove and stir for 5 mins. You can add 1 or 2 tbsps of Milk Maid or Mithai Mate also for enhanced taste. Add a pinch of cardamom powder. Switch off the stove and allow the Kheer to cool for some hours in refrigerator or serve it warm.





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