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# Carrot Kheer Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 7 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
1. firstly, in a large kadai heat 1 tbsp and saute 1½ cup carrot.
2. now add 4 cup milk, ¼ tsp saffron and mix well.
3. get the milk to boil on medium flame.
4. stir occasionally and boil the milk for 10 minutes or until the milk thickens.
5. add the crumbled khova to milk.
6. also, add ¼ cup sugar and stir well.
7. continue to boil for 10 minutes, or until milk thickens and turns creamy.
8. now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
9. finally, serve carrot kheer chilled or hot garnished with pistachios.
## Step-by-step
firstly, in a large kadai heat 1 tbsp ghee and fry 10 cashew and 2 tbsp raisins.
once the cashew turns golden brown, keep aside.
in the same kadai add 1½ cup carrot and saute well.
saute until the carrots change colour and turn aromatic.
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.
meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
stir well making sure butter and milk are combined well.
now add ½ cup full cream milk powder.
keeping the flame on low, stir continuously.
the mixture starts to thicken.
after 5 minutes, the mixture starts to separate from pan.
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
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.
## 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/](https://hebbarskitchen.com/carrot-kheer-recipe-carrot-payasam/)
