Carrot Kheer - Shredded carrot pudding

Days are getting longer now, and the erratic behaviour of UK weather is seemingly getting less annoying. I am already eyeing my box full of Indian clothing, that I got during my last trip. That’s a good thing about summers- you get to wear all different sorts of clothes, and the spring colours are awesome too ( Read: Spring shades on clothes ) But nevertheless, I do love snowfall as well so I don’t mind winters too, especially if they are short-lived. Other things I like about winters are – my new red Jacket ( which I was longing to buy for a whole season and I finally got it in December Sale ), my winter boots ( they make it look slim ), my pom-pom cap and not to forget no Sun burn. Plus, the  warming feeling which you get  when you sip hot coffee or tea, tucking under your comforter… that’s just awesome, and you don’t get that at all in summers.

When it comes to food, I again like winters more. The real joy of having hot and fresh food is in winters. And though we get all vegetables all year around here, I still prefer having seasonal ones more in my diet. Like spinach and carrots, which obviously get better in winters. And “Gajar ka halwa” toh only tastes best when its chilling outside. Isn’t it?!

And so does this carrot kheer ! Its one of most satisfying desserts ( if I may call it so ) I can have, anytime of the day. Very little preps required (  of course If you are grating carrots in a food processor and not by hand ! ), and its ready in no time. Unlike Gajar ka halwa, which needs a lot of time and patience, and is loaded with calories. This one is simpler form of halwa, you may say. My Mum used to trick us lot, with this kheer when we used to throw tantrums for something sweet. This was warming, fairly easy and filling sweet to have and that ways we got to carrots a lot. Kids will love it, trust me on  this. If you haven’t tried it already, do make it before winters are all gone so you get best quality carrots to make it. don’t forget to add your extra touch of love :)

What you need?

• 2 cups shredded carrot – about 3-4 medium sized carrots would do
• 4 cups whole milk
• ½ cup sugar – or more, depends on your taste
• 1 tsp cardamom powder
• ½ cup cashew nuts, broken into halves or roughly chopped
• 1 tsp Ghee
• 3-4 saffron strands 

How to make?

• Heat ghee in a big sauce/milk pan, add cashew nuts and just roast for half a minute on low flame.
• Add shredded carrot and mix well. Roast on a medium flame for 4-5 minutes so it releases the water
• Now add milk into this and cook for 10-12 minutes on medium flame, stirring regularly in between. Once it comes to a boil, turn the flame to low and simmer for next 15018 minutes stirring continuously
• Once its thickened to your desired consistency, add sugar and bring it to boil once again on medium flame. Turn off, add cardamom powder and saffron and mix one last time
• Serve hot or chilled, depending on weather and your preference. Garnish with more nuts if you wish 

Notes:

• Once this kheer comes at room temperature, it tends to thicken, so add milk accordingly. To reheat, simply add more milk and microwave for 2 minutes, stand for 2 minutes, stir and serve
• I love this Kheer when being served hot and fresh in winters.  With loads of almonds and raisins added to it, you may choose to omit these
• You may add 1 cup of water to keep the consistency and bit runny, if it feels too thick for your taste
• If using condensed milk, use this proportion:- 2 cup milk, 1 cup water and 1 can of condensed milk. Reduce sugar to ¼ cup in that case
• You may also use jiggery in place of sugar, that will provide a different texture and taste altogether. 

You might also like these carrot recipes:

Brown rice carrot Kheer/ Pudding
Coconut and carrot stuffed breakfast buns
Watermelon carrot juice 
Gajar ka halwa 
No sugar Gajar ka halwa 
Pasta carrot kheer