GAJAR-BADAAM KI KHEER (carrot-almond pudding)

Hi all🙋🏻‍♀️,

Happy Diwali to all of you💥🙏🏻..

You know what I think?? Festivals are for food😁. Whatever the festival is.. we only think of food.. whether it’s Christmas or Holi or Ganesh Chaturthi or Diwali and so on.. Food.. Food nd Food😋😋.

This Diwali of course I have made lots of desserts including one savoury 😛. Actually I can die to eat Indian desserts😀. I have a huge sweet tooth😂.

One of the dessert which I made is GAJAR AND BADAAM KI KHEER aka CARROT AND ALMOND PUDDING!!!

Try this.. you will love to hog indeed. Very simple recipe to make and you can say the taste is a cross between gajar ka halwa and rabri😋.

Come on now.. let’s dig the recipe..

RECIPE:

INGREDIENTS:

3-4 medium sized carrots..peeled and cut into chunks

16 almonds soaked in water for an hour

750 ml full cream milk

3/4 cup sugar.. you can adjust as per the size of your sweet tooth😛. I have used this much because this kheer has to be served chilled and the sweetness lessen when too hot or too cold a dish is served than served at room temperature

1/4 cup of chopped cashews and whole raisins

2 tbsp ghee or clarified butter

1/2 tsp cardamom powder

Few strands of saffron

Few chopped dry fruits, few saffron strands and golden leaf(optional) to embellish while serving

METHOD:

First of all take carrots in a pressure cooker. Add a glass of water. Cook till the cooker gives 2 whistles.

When done, cool and add the carrots in a grinder jar.

Peel and add all the almond in the same grinder of carrots.

Make a fine paste of both the ingredients together. Water is not required. Try to grind in a spice jar whose blades are very sharp.

Now take a non-stick pan. Add ghee and fry the chopped cashews and whole raisins. Take them out when golden in colour.

In the same remaining ghee add the carrot and almond paste and sauté until the raw aroma goes off of the carrots. It takes about 5 minutes.

Now add half a cup milk and make a paste. When all comes together and the mixture is lump free, add the remaining milk. Give a boil and minimise the flame at its lowest point.

Let the kheer boil at lowest flame but don’t forget to stir in between.

After boiling for 10 minutes, add sugar, few saffron strands and cardamom powder. As it has almond paste so the whole mixture condenses quickly.

After adding sugar and all, let the whole mixture get boiled at lowest flame for 10-12 minutes. Now add the fried dry fruits. Stir well and switch off the flame.

Refrigerate overnight or atleast for 5-6 hours and then serve with few garnish as mentioned above.

FYI.. I tasted hot too and it was divine but when chilled and a day old it was horribly divine😋😂.

KEEP COOKING👍🏻

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