CARROT COCONUT KHEER
Carrot Coconut Kheer is a creamy, delicious, dessert made using carrots, full fat milk and coconut cream.
Ingredients
- 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
- 2-3 tbsp sugar
- 4 tbsp thick coconut cream
- a few strands of saffron
- ½ tsp cardamom powder
- For garnishing: pistachio and cashew nut chopped
Instructions
- Put the carrot slices in a pan. Cover them with just enough water.
- Cook the carrot till done.
- Heat 1 tsp 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.
Notes
- 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. But remember it will change the colour of the kheer.
- Adjust the amount of cardamom and saffron according to your taste.
- Chill the kheer in the fridge for at least 1 hour if you want to serve it chilled.
- Can add raisins to the kheer if you want to.