Dessert - Carrot Kheer

Ingredients:
Baby Carrots - 1 Packet/Regular Carrots - 4 to 5
Milk - 4 Cups
Sweetned Condensed Milk - 1 Can (14 OZ.)
Cardamom Powder - 1/2 tsp.
Fried Nuts - Cashews,Almonds,Raisins
Pistachios - 10 (For Garnishing)
Saffron - 1 Pinch (Optional).
Salt - 1 Pinch.

Method:

Cook the baby carrots/regular carrots  in a pressure cooker for 4 to 5 whistles.

Then drain the water and let it cool.Blend the cooked carrots in a mixie into a smooth paste.

Heat a pan and add 4 cups of milk and allow it to boil.

When its boiling add the ground carrot paste and a pinch of salt and stir it well.

Let it cook in a medium heat till the raw taste of the carrot goes away (approx. 20 to 30 mins).

Then add a pinch of saffron and cardamom powder and mix it well.

Let it cook for another 5 mins.

Now add a can of sweetened condensed milk and allow it cook until the kheer is thick/semi-solid.

Remove from the fire and let it cool for a while.

Heat another pan and add a tbsp. of ghee and fry the cashews,almonds and raisins
till golden brown.

Then add the fried nuts and pistachios to the kheer.

Place the carrot kheer in the refrigerator for 1 to 2 hrs or until its chilled before serving.


Note:If you are allergic to any nuts please avoid it.



Storage Tips:Carrots are optimally stored,refrigerated and covered.In this environment, young/baby carrots have a shelf-life of approximately 2 weeks while mature carrots have a shelf-life of  3 to 4 weeks.Removing the tops before storing increases shelf-life.Exposure to ethylene gas will make carrot taste bitter.Carrots absorb odors from apples and pears.