 |
| Carrot & Almond Kheer #recipe |
Carrot and Almond Kheer is a sweet Indian milk-based pudding that is inspired by the classic Indian Kheer. Instead of rice, shredded carrots and coarsely ground almonds are used here.
I am back from a hectic but awesome and funfilled India trip. I have a lot to tell you guys but all of it can wait for a while, as today is the day for Blog Hop, a wonderful and creative initiative by Radhika. I had missed it last time due to my hectic schedule in India. Hopefully, I will do a double post for the next session of Blog Hop to compensate for the same.
This week I am assigned Anu's Healthy Kitchen. From all her wonderful recipes I chose her Carrot Almond Honey Milkshake. But, I was in a mood for something for indulgent, so I made Carrot and Almond Kheer!
Serves 2
Ingredients:
400 ml full-fat milk.
1 large carrot shredded.
2 tbsp almonds, soaked, blanched and thinly sliced.
1 cardamom pod crushed.
2-3 tbsp sugar (to taste)
Chopped pistachios to garnish.
Process:
1. In a non-stick pan heat the milk. When it comes to a boil, turn the heat on medium and add the shredded carrots and sliced almonds.
2. Cook it for about 10-15 minutes till the carrots are tender and the milk has thickened to a creamy consistency.
3. Add the sugar and crushed cardamom and stir well. Cook for another 5-10 minutes.
4. Cool it completely and transfer into serving bowls. Keep it in the fridge till needed.
5. Garnish it with chopped pistachios and serve it chilled.
Check out what other blog hoppers are up to!
You can also check out the other kheer recipes I have posted here
Thanks for stopping by! Cheers!
