• Carrot payasam with jaggery
  • Carrot burfi

INGREDIENTS:

CARROT1/2 KG
MILK1 LITRE
SUGAR1/2 CUP
CONDENSED MILK2 TBLSP(OPTIONAL)
SAFFRONFEW STRANDS
ALMOND FLAKESTO GARNISH

METHOD:

  • Peel the skin of the carrots and roughly chop it.
  • Pressure cook this by adding 1 cup of milk till 4-5 whistles.
pressure cook carrots - 1
  • Allow it to cool .
  • Keep the milk aside and grind the carrots along with sugar in a blender into a smooth paste.
  • Boil the remaining milk for 15-20 mins in a low flame.
  • Add condensed milk to this. Switch off the flame.
  • When the milk becomes warm add the carrot puree and the milk which we used for cooking the carrots, to this.
  • Add the saffron strands and mix well
  • Serve chill by garnishing with almond flakes.
Carrot kheer - 2

Note:

  1. Do not add the carrot puree when the milk is hot.
  2. If you want a more creamy texture blanch a handful of almonds and grind it along with the carrots.
  3. If you are not condensed milk you can add some more sugar to the carrot kheer.