Gaajar ki Kheer

Winter is the season for fresh reddish pink carrots. Apart from gajar ka halwa, this dessert is the most in demand one. It has creamy milk and tender carrots with fragrant cardamom. It is eaten hot and it pairs beautifully with most dishes. We had it with Sarson ka saag and makke ki roti, but you can pair it with pooris in any dish. I used the entire carrot but you can remove the yellow if you want. Another tip, usually when I have a few pedas leftover, I freeze them in an airtight container. I use them in place of khoya and reduce sugar accordingly.

Ingredients:

1 1/2 litres milk
1/4 kilo carrots
1/4 cup sugar + 1 tablespoon
1/4 cup khoya
1/4 teaspoon cardamom powder
1/4 cup chopped dry fruits - raisins, cashew nuts and slivered almonds
Few slivered almonds and crushed pistachios for garnish

Wash and scrape the skin of the carrots. Grate in medium size. Keep aside. In a large thick bottomed wok, bring the milk to a boil. When the milk is on a rolling boil, add the carrots. Cook the carrots while stirring the milk at regular intervals. When the carrots are cooked and the milk is reduced to half the volume, add the sugar, khoya, and dryfruits and cook till the kheer is thickened.

 

Serve hot garnished with almonds and pistachios.