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Friday, August 31, 2007

Carrot Kheer
Carrot Juice 1 cup(Made from cooking, blending and straining)[ Carrots - 4 OR 5 OR 2 cups of Baby carrots]
Milk 1 cup
Sugar 4 tablespoon or 1/4 cup (add more or less to your taste)
Cardamom 1 pod(powdered)
Cinnamon stick and clove 1 each(added whole)
Grate the carrots.
Pressure cook untill soft (about 3 whistles).
Mash or grind them in a blender. Untill smooth(can add little water while blending)
Using a Stainers seperate juice and thick pulp. You will get about 1 cup of carrot juice.(If Making kheer leave this part)
In a sauce pan mix equal amount of milk with carrot juice sugar,cardamom powder,cinnamon and clove.
Bring it to boil and simmer it down for about 15-30 min or till it becomes thick.
Switch off the heat. Let it cool for little bit. (Take out the whole cinnamon and clove after switching the heat off)
Serve Hot or warm or Cold. Once it cooled down to room temperature put it in the fridge and chill for an hour.
* Cooking carrots in the milk with cashew will increase the taste which you will find.
* Since carrot is a sweet veggie, can adjust the sugar accordingly.
* Can omit even saffron since carrot already gives orange color.
* Similarly, if you want it to be thin, use 3 cups of milk and if not, reduce the milk qty to 1 cup or so.
*For making kheer you can use less amount of milk and lastly add nuts and raisins with ghee.


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