userid50966
Well-known member
Carrot Kheer
Ingredients:
Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
Ingredients:
- 8 cups Milk
- ½ cup Ghee
- Pinch of Kesar
- 1 tbsp Kishmish
- 1 cup Sugar or to taste
- Dry fruits for garnishing
- ½ tsp Cardamom powder
- 2 cups Carrots, finely grated
- Soak the saffron in one tablespoon of milk for 10 minutes.
- Meanwhile, heat a pot on low heat and add the ghee.
- Stir in the carrots and keep stirring until they are light brown and fragrant for about 5 minutes.
- Pour in the milk, then add kishmish, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking.
- Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker. Can be served either warm or cool.
Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
