Carrot Kheer

Ingredients:

- 3 large carrots (peeled and cut into small pieces)

- 3/4 cardamom seeds

- 1 cup condensed milk or coconut milk

- 1 liter of milk

- Half to 1 quarter cup of molasses (cut into small pieces)

- Half a cup of water

- 1 handful of almonds

- 1 handful of raisins

- 1 pinch of salt

Method:

- First wash the carrots and boil them well with water. Then blend the boiled carrots with 1/4 cup water in a blender.

- Mix well with molasses in half a cup of water so that the molasses does not hold lumps. If necessary, strain the mixture of molasses and water. Soak cashew nuts and raisins in a little water.

- Mix milk and blended carrots in a pan and keep burning in the oven on low heat. Keep stirring the milk a little. After a while, add cardamom seeds.

- After a while, continue to burn with the mixture of salt and powder. Do not let the milk boil. Keep stirring over low to medium heat. Grate soaked almonds and grate raisins slowly.

- When the milk becomes thicker, mix it with condensed milk or coconut milk. Simmer for another 5 minutes.

- Yes, now it is hot and keep it in the fridge and serve it cold. This delicious foreign sweet ‘Carrot Kheer’.

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