carrot kheer


Carrot                                  3

Milk                                       1 litre

condensed milk            1/2 cup (optional)

Sugar                                   ½ cup

Ghee                                     2 tbsp

Cashew                              8


  • Cut carrots into small pieces and chop very finely with blender (or grind as a fine paste).
  • Heat one tbsp of ghee, transfer carrot paste and sauté for 2 minutes and take out.
  • Boil milk and transfer sauted carrots, mix well and allow to boil and cook.
  • Add sugar and condensed milk(optional), switch off once boiled and cooked well.
  • Fry cashews in remaining ghee, add, mix and serve.
  • Refrigerating enhances the taste.

Shared by Mrs. Sandhya, my flat friend for Onam.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s