Ingredients:

• 4 – medium sized Carrots
• 1/2 cup – Almonds
• 1 liter – Milk
• 1/2 tin – condensed Milk
• 3 tbsp – Sugar
• 3 tbsp – Pistachios (chopped)
• A pinch of Saffron

Method:

1. Soak almonds overnight. Peel the skin and grind into a smooth paste.
2. Wash, peel and boil carrots. Mash and set aside.
3. Mix milk, condensed milk and sugar in a sauce pan. Let it boil for 5 mins.
4. Now add the mashed carrots and almond paste to the pan.
5. Stir continuously until the mixture thickens.
6. Dissolve saffron in warm milk and add to the kheer.
7. Serve chilled with pistachios on top.

Recipe courtesy of Hema