• 4 – med sized Carrots
• 1.5 cup- Milk
• 1 cup- Sugar
• 2 tsp- Ghee
• A few – Cashewnut pods
• A few – Almonds
• 4 – Cardamom pods
- Peel the carrots, chop and boil. Grind the boiled carrots into a fine paste. Boil the milk for about 10 mins and add the carrot paste and cardamom grains to the milk.
- Add sugar. Keep stirring for about 10 – 15 mins on a low flame.
- Fry the cashew and almonds in ghee or butter and add to the above.
- Take the kheer off the stove. Chill and serve.
Recipe courtesy of Uma