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Wednesday, July 30, 2008

Carrot Kheer

3 cups chopped Carrot
3 cups Sugar
9 cups Milk
Pinch of Safron / Kesari
5 - 6 Cardamom / Elakki / Elachi

Peel the carrots and chop them into medium sized pieces as shown in the picture below.

Put them in pressure cooker container and sprinkle little amount of water and cook.(3-4 whistles) Once the pressure goes off, grind the carrot into smooth paste by adding required amount of milk.

Add 1/4 cup of warm milk, pinch of Safron in a bowl and keep it aside.

Put remaining milk in a heavy bottomed vessel and bring it to boil. Keep the milk in low flame for about 10 mins.

Add the ground carrot, sugar, mix them well and bring them to boil. Keep this in low flame for about 15 mins and stirring the mixture once in 2 mins.

Add mashed cardamom, saffron milk and mix them well. Keep this in low flame for about 5 mins.

Once it comes to room temperature, refrigerate for about 5-6 hrs and serve chilled.

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