Carrot Kheer

This was a recipe I stumbled upon during the newly married days - and thought it was the coolest thing on earth! I used to make it very often then..and then obviously because I gobbled it up that many times - I got bored of it!

But of late, this has been on back of my mind - its been a long long time since I made this. And furthermore, now I need stuff to write about in my blog! LOL! So, here it is.

For all you people who need perfect measurements, this post is not going to give you that. I have no idea how much milk or sugar I used in here. Its all in the color and taste. I'll explain it as we go on.

I bought these baby carrots for my daughter - she had her 2 days of baby carrot with ranch dressing craze - all she spoke about was this - so I got her this big pack of carrots and a big bottle of dressing. She ate probably 2 carrots and told me that they were too fat and hard to bite. I steamed them a little bit - and the she told me that they were soft and not too crunchy. She gave up on these faster than the time I took to write this post! So, I was stuck at home with half a bag of baby carrots. ( I ate some if you are counting). And that thought of making carrot Kheer jumped from the back of my head to the front!

To begin with, boil or pressure cook the baby carrots.

Move the boiled carrots after they cool down a bit into a blender and give it a whirrrrrrrrrr. Nice and smooth. No lumps..no bits and pieces.

 

I should have a whole section of blendtec recipes!

 

Move the blended carrot puree into a pan.

 

Switch on the stove at medium heat and keep stirring till the raw smell goes away.

 

Now, add milk to this puree. How much - I don't know. Add till you get a nice peach color - milky - yet with the color of carrots - not too white. Not too carroty. In between - that perfect happy place. Got it? Sure?

 

This perfect place - look at that baby!

Now, add sugar to this - add about a cup of sugar first. Let it cook for a few mins and then taste a spoonful. Need more sugar? Add 1/2 cup at a time and test. Sweet enough - stop there.

Let this come to one boil and then switch off the stove. You're done. Carrot Kheer is ready!

 

Almonds make a good garnish - again you can go crazy here with your nuts - but this is what I put in.

Chop almonds vertically - 1 almond into 2 long slices. Add all to a small pan. Roast in medium heat. Add a spoon of sugar to caramelize it slightly.

 

Does this not look good to eat by itself? That's what actually happened at our house!

 

Garnish the kheer with the almonds and you're done.

 

 

All I want is a beach now!

 

This one's for you!

 

Enjoy. Peace out!