Wednesday, September 7, 2011

Carrot Custard Kheer

This is my "75-th Post" in my blog hence a special one.I wanted to make carrot kheer only but when I opened the fridge custard powder captured my attention and therefore I ventured into this recipe and it was totally lip smacking

  • Carrot - 2 (medium sized)
  • Milk - 6 cups
  • Sugar - nearly 1 cup or even more
  • Custard powder - 4 tablespoons
  • Peel the skin of carrots.Cut into 2 and pressure cook them with 2 cups of milk for 2 whistles
  • Allow the pressure to release from the cooker and then open the lid.Let it cool and then take the carrots alone and mash them well.
  • Now grind the mashed carrots with the milk (used for pressure cooking) in a mixer and keep it aside
  • Meanwhile dissolve custard powder in one of milk and boil 3 cups of milk
  • Switch off the stove and dissolve sugar in the boiled milk.You can also do this in low flame
  • Pour in the custard mixed milk and stir it for 2-3 minutes in a low flame.It will start thickening
  • Pour in the carrot milk blend and stir it in a low flame for 3 minutes
  • "Lip Smacking Carrot Custard Kheer" is ready.Serve it chilled
  • No need to reduce the milk to half as the custard powder will thicken the kheer (as mentioned)
  • You may also fry cashews in ghee and add it to the kheer at the end
  • Can also dissolve saffron threads (kumkuma po) in hot milk and add it to the kheer