Time and servings
Time and servings
Ingredients
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju (halves)
- 2 tbsp raisins / kishmish
- 1½ cup carrot (grated)
- 4 cup milk
- ¼ tsp saffron / kesar
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
- 2 tbsp pistachios
for instant khova / mawa:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Instructions
- firstly, in a large kadai heat 1 tbsp and saute 1½ cup carrot.
- now add 4 cup milk, ¼ tsp saffron and mix well.
- get the milk to boil on medium flame.
- stir occasionally and boil the milk for 10 minutes or until the milk thickens.
- add the crumbled khova to milk.
- also, add ¼ cup sugar and stir well.
- continue to boil for 10 minutes, or until milk thickens and turns creamy.
- now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
- finally, serve carrot kheer chilled or hot garnished with pistachios.
Step-by-step
1
firstly, in a large kadai heat 1 tbsp ghee and fry 10 cashew and 2 tbsp raisins.
2
once the cashew turns golden brown, keep aside.
3
in the same kadai add 1½ cup carrot and saute well.
4
saute until the carrots change colour and turn aromatic.
5
now add 4 cup milk, ¼ tsp saffron and mix well.
6
get the milk to boil on medium flame.
7
stir occasionally and boil the milk for 10 minutes or until the milk thickens.
8
meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
9
stir well making sure butter and milk are combined well.
10
now add ½ cup full cream milk powder.
11
keeping the flame on low, stir continuously.
12
the mixture starts to thicken.
13
after 5 minutes, the mixture starts to separate from pan.
14
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
15
now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
16
add the crumbled khova to milk.
17
also, add ¼ cup sugar and stir well.
18
continue to boil for 10 minutes, or until milk thickens and turns creamy.
19
now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
20
finally, serve carrot kheer chilled or hot garnished with pistachios.
Video
Notes
- firstly, adding khova is optional, however, it makes kheer more rich and creamy.
- also, stir the kheer occasionally to prevent from burning.
- additionally, increase the amount of sugar depending on the sweetness of the carrot.
- finally, carrot kheer recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/carrot-kheer-recipe-carrot-payasam/