PREP TIME: 10 Mins
COOKING TIME: 30 Mins
Carrot – 2 lbs
Sugar – 1 cup
Condensed Milk – 100 ml
Saffron – 10 strands
Milk – 150 ml
Almonds – 10 (soaked in water for 2 hours)
Cashews – 10
Ghee – 1 table spoon
Salt – 1 pinch
STEP 1: Wash the carrot, peel the skin and chop them into small pieces (fine chopping is not required as we are going to pressure cook them)
STEP 2: Remove the skin from the soaked almonds and add it to the carrots.
STEP 3: Pressure cook the carrot, almonds and cashews in milk until the mixture becomes mushy. (4 – 5 whistles)
STEP 4: Take the saffron strands and soak it in warm milk.
STEP 5: Using a blender, blend the carrot and nuts to a coarse mixture.
STEP 6: Heat ghee in a pan and add the cooked carrot mixture.
STEP 7: Cook for 5 minutes and add sugar mix well.
STEP 8: Now add the condensed milk and cook for 10 minutes.
STEP 9: Add a pinch of salt and mix well.
STEP 10: Turn off the heat and pour the saffron over the kheer.
STEP 11: Refrigerate the mixture once it comes to room temperature.