Carrot Coconut Kheer
EVENTS: BLOGGING MARATHON #89 WEEK 2 DAY 2
THEMES: MAKE ONE TYPE OF INDIAN SWEET / EID SPECIAL
Lets talk about the the Blogging Marathon theme first. I chose make one type of Indian Sweet because I wanted to make different types of kheer and also showcase that its possible to make both sugarless and with sugar without any hassles.
I’d come across so many carrot kheer recipes and always wondered what it would taste like. So voila there I made it and it tastes awesome. Its actually a great dessert, easy to make and the charming thing about this recipe is that besides being so colorfully tempting, one can control the amount of sugar that goes into it. Since carrots are slightly sweet, I added only 2 tbsp and it was just right for me.
Coming to the second theme, the #FoodieMonday/Bloghop group decided to make Eid Special recipes as the #148 theme. Now lets face it, during Eid with friends and families visiting each other, kheer is a must…okay its usually seviyan but I’ve already got that recipe on my blog. So I thought why not a healthy kheer. If its really hot where you’re living, then serve it chilled and if its cold, serve it hot. Both taste equally good. I think I’ll skip the benefits of adding carrots to your diet as you can easily google that info.
The taste of carrot and coconut combined was lip smacking. So here’s an easy peasy kheer for Eid and wishing all my friends a very Happy Eid. Make it a day ahead and let the flavors of the saffron and cardamom infuse into the kheer.
CARROT COCONUT KHEER
3 large carrots, peeled and cut into thick slices (should get 1 cup puree)
2 cups full fat milk
1 tbsp ghee
15-18 cashew nuts, roughly chopped
2-3 tbsp sugar
4 tbsp thick coconut cream
a few strands of saffron
½ tsp cardamom powder
For garnishing: pistachio and cashew nut, finely chopped
- Put the carrot slices in a pan. Cover them with just enough water.
- Cook the carrot till done.
- Heat ghee in a pan over medium heat.
- Stir fry the cashew nuts in the ghee till they become light pink in colour.
- Take out the cashew nuts from the pan.
- Blend the cashew nuts and carrots in a blender or food processor. If you’re using the blender you may need to add little water. I used the water in which the carrots were cooked. Be careful not to add to much as you want a thick puree.
- Heat the remaining ghee over medium heat.
- Add the carrot puree or paste to it. Stir fry for 3-4 minutes, till the water disappears.
- Add milk and bring the mixture to a gently boil. Stir frequently so that the milk does not stick to the bottom.
- Let the mixture simmer for 5 -7 minutes or till it becomes thick.
- Add saffron, cardamom powder, sugar and coconut cream.
- Let it simmer for 4-5 minutes. By now the mixture should be thick. Remember to stir frequently.
- Serve it hot or cold. Garnish with chopped nuts before serving.
- I took out one portion of the kheer before adding sugar for my hubby. He is diabetic so added stevia and it did not affect the thickness of the kheer.
- Add jaggery or palm sugar if you like.
- Adjust the amount of cardamom and saffron according to your taste.
A little note:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out the following Eid recipes:
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