A healthy kheer - Indian milk-based dessert - made with carrots, this carrot kheer is easy to make and perfect round the year. Serve warm or chilled, this dessert will be a success, age no bar.
In a small bowl, soak the saffron strands in 1 tablespoon milk and set aside.
Pour the remaining milk in a big pan, add the grated carrots and set it on high flame. Stir at regular intervals and bring to a boil. Allow the mixture to bubble for around 10 minutes until it thickens.
Blanch the almonds in hot water, peel, grind to a fine paste and set aside.
The next step can be tricky for a newbie like me but not for someone who knows their way around the kitchen. You need to blend the carrot and milk mixture once it has cooled down. I poured the milk-carrot mixture into a tall container – to avoid splattering – and used a hand blender.
You need to blend the mixture until
1 the entire mixture is like a carrot shake OR
2 the carrot is minced but you can feel the texture when you taste a spoonful.
There is no right or wrong to the consistency of the gaajar ka kheer; make it as per your preference.
Once done with the blending, pour the mix back into the pan and set it on a high flame. Stirring constantly, bring the mixture to a boil and add the almond paste, saffron and cardamom powder.
Cook for another 5 minutes before adding the sugar. Cook for another 5 minutes and you are done!
Serve it warm or chilled, garnished with assorted roasted nuts or almond slivers.