80 grams carrot/1 medium carrot
3 tablespoon moong dal
4 tablespoon grated coconut
a pinch of saffron
4-5 pods of cardamom crushed
⅓ cup – ½ cup sugar
handful of cashewnuts
few almonds, crushed roughly
2 cups of milk
- Wash carrot, peel and chop roughly. Take chopped carrots, coconut, moong dal, saffron and 1 cup of milk in a pressure cooker. Add ½ cup water and cashewnuts to it. Pressure cook this for 5-6 whistles.
- Let the pressure fall on its own. Add the remaining 1 cup of milk to this and blend the contents smooth. Take the kheer again to stove-top, add sugar, cardamom and crushed nuts. The kheer might liquify a bit when you add sugar, but it is fine, let it for another 10 minutes on the stove, in a simmer flame and take it off the stove. Add some chopped nuts to this and serve warm.
- You can also make this in Microwave. Use a deep bowl so milk doesn’t overflow. Take the chopped carrots, coconut, moong dal, saffron and 1 cup of milk in a microwave safe bowl, microwave cook at power 100 for 15 minutes.
- Once cooked, remove the bowl from the microwave, add remaining 1 cup of milk, blend the contents smooth using a stick blender. Add sugar, cardamom and chopped nuts to it and microwave the contents again at power 50 for another 8 minutes. Take it off the microwave and serve warm, garnished with nuts.