Ingredients
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TABLE 1 (Other ingredients)
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1½ tbsp Ghee
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1½ cup Carrot, grated
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3 cups Milk
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¼ cup Sugar
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½ tsp Cardamom powder/elachi powder
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10 Cashew nuts
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2 tbsp Raisins/kishmish
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1 tbsp Pistachios
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1 pinch Salt
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TABLE 2 (For making instant khoya/mawa)
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1 tsp Butter
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¼ cup Milk
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½ cup Milk powder
Directions
Steps
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1
Done
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Firstly, Heat ½ tsp of ghee in a pan. Add cashew nuts and raisins to it. Fry until it turns golden brown and keep aside. |
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2
Done
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In the same pan/kadai, saute 1½ cup of grated carrot with a tbsp of ghee in a pan. |
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3
Done
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Saute until the carrot changes color and turns aromatic. |
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4
Done
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Now add 3 cups of milk and mix well and bring the milk to boil on medium heat. |
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5
Done
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Stir occasionally and boil the milk for upto 10 minutes or until the milk thickens. |
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6
Done
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Meanwhile prepare the khoya/mawa by heating a tsp of butter and add ¼ cup of milk. |
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7
Done
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Stir well and make sure to combine butter and milk are mixed well. |
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8
Done
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Now add the half cup of milk powder to it. |
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9
Done
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Reduce it to low heat and stir continuously till the mixture gets thicken. |
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10
Done
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Saute for 5 minutes, the mixture starts to separates from pan. |
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11
Done
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Keep mixing until it forms a whole mass of lump. Finally, instant khoya/mawa is ready and allow it to cool completely. |
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12
Done
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Now crumble the khoya/mawa. You can use store bought khoya/mawa for alternate use. |
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13
Done
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Add the crumbled khoya to kheer and also add ¼ cup of sugar to it. Stir well. |
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14
Done
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Allow it to boil for 10 minutes until the milk gets thicken and creamy. |
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15
Done
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Now add a pinch of cardamom powder, fried cashew nuts and raisins. Mix well. |
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16
Done
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Switch off the heat and let it cool completely. |
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17
Done
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Finally, garnish with pistachios and serve carrot kheer chilled or hot. |
