Carrot Kheer

Carrot Kheer


Carrots, diced 4 large nos.
Milk (I used 2%) 4 cups
Cardamom powder 1/2 tsp
Badam powder 2 tsp
Butter 1/2 tbsp
Sugar 6 tbsp or more
Pista, chopped (for garnish) A few


  1. Pressure cook the carrots till they are soft.
  2. Butter a deep heavy bottomed sauce pan and heat it on medium heat.
  3. Boil the milk and let the milk to reduce to 2.5 cups – make sure to keep stirring the milk in between.
  4. In the meantime, puree the cooked carrots in a blender.
  5. Add the pureed carrots, sugar, cardamom powder, badam powder into the milk. Mix until everything blends together.
  6. Take off from heat and let it cool for sometime.
  7. Refrigerate for a couple of hours.

Sprinkle the chopped pista on the top and serve cold.

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