Saturday, 28 January 2012

Carrot Kheer (gajar ki kheer)

·         2 liter milk
·         2 cups shredded carrots
·         6-7 green cardamom
·         1 cups boiled rice
·         300 g khoya
·         Sugar to taste (about 2 ½ cups)
·         1 tsp corn flour
·         ½ tbsp chopped almond
·         ½ tbsp chopped pistachio
            Boil the milk in a heavy bottom skillet and add the green cardamoms. Cook the milk for 20-30 minutes and then add shredded carrots, boiled rice, and sugar. Cook for 20-30 minutes. Then take a bowl and mix corn flour and a little water in it and then add this corn flour to the kheer. Remove from the heat and let it cool for 4-5 minutes. In the end add khoya, almond and pistachio and immediately take out in the serving bowl. Carrot Kheer (gajar ki kheer) is ready.