Carrot Kheer Recipe

Ingredients:

• 8 cups Milk
• ½ cup Ghee
• Pinch of Kesar
• 1 tbsp Kishmish
• 1 cup Sugar or to taste
• Dry fruits for garnishing
• ½ tsp Cardamom powder
• 2 cups Carrots, finely grated

Method:

1. Soak the saffron in one tablespoon of milk for 10 minutes.
2. Meanwhile, heat a pot on low heat and add the ghee.
3. Stir in the carrots and keep stirring until they are light brown and fragrant for about 5 minutes.
4. Pour in the milk, then add kishmish, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking.
5. Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker. Can be served either warm or cool.