Ingredients:

• 250 gms – Carrot
• 1/2 cups – Corn kernels
• 2 cups – Water
• 1 tbsp – Ghee
• 1 ltr – Milk
• 1/2 cup – Sugar
• 15 nos – Almonds
• 15 nos – Pistachios
• 1/4 tsp – Green Cardamom powder
• 1 pinch – Saffron (kesar), soaked in one tbsp warm Milk

Method:

1. Wash and peal the carrots, using a grater, grate the carrots and squeeze the excess moisture and set aside.
2. In a medium sauce pot add 2 cups water and bring to a boil, once the water starts boiling add the corn kernels and cook it for about 5 mins on a medium flame.
3. Drain the water and coarsely grind the corns, set aside.
4. Chop the almonds in small cubes and on a small fry pan dry roast the almonds for about 3 mins or till it becomes crunchy.
5. Follow the same process for pistachios. Set the nuts aside allow them to cool.
6. In a small bowl soak the saffron and cardamom powder with milk, set aside.
7. In a deep non-stick pan heat ghee add carrots and sugar, saute till the raw flavor of carrot is gone.
8. In the same pan add milk and allow the mixture to cook, once the mixture starts boiling slowly stir in the corn mixture, saffron mixture and mix well and simmer on a low flame for about 5 mins.
9. Keeping aside a few pistachios and almonds for garnish, add the rest to the prepared kheer.
10. Let the kheer cool down to room temperature.
11. Then keep it in a refrigerator to chill for about 1 hour.
12. Garnish the kheer with reserved pistachios, almonds and serve chilled.
13. This recipe is provided by Chef Praveen Gonsalves from Barbeque Nation.

Recipe courtesy of Barbeque Nation