Saturday, March 12, 2011

Carrot Kheer/Payasam

Red, juicy carrots are in season and these varieties are prefect for Gajar ka halwa. And the weather is best for warm desserts. Another warm dessert is the delicious kheer. Its very easy to make and no grating involved as in halwa. It gets done with minimal effort. Here is how I make it.

You need
  • Carrot - 4, long ones
  • Milk - 500 ml
  • Sugar- 1/2 cup
  • Ghee - 1 tspn
  • Raisins,Cashews - 1 tblspn
  • Cardamon powder -1/4 tspn

Wash and peel the carrots. Cut into half inch thick roundels. Cook the carrots with 1/4 cup of milk in the pressure cooker. Leave the cooked carrots to cool. Puree the carrots not so very fine. Boil the milk and stir in the carrot puree. Cook till the milk+carrot mixture thickens. Add sugar and it will thin the kheer. Boil till it starts thickening. Add roasted cashews, raisins and cardamom powder. Remove from fire. Serve warm or chilled as you wish.

P.S - Grinding some cashewnuts along with carrots will give a more rich and creamier kheer.