Carrot Kheer

 Ingredients:

Carrots. 1/2kg 

Sugar 3/4 cup. ( according to taste)

Milk 1/2 litre 

Cashew nuts  10

Almonds (Badam). 20

Cardamom powder 1 t spoon 

Saffron 2 or 3 strands 

Method 

Soak Almonds in hot water.  ( It is preferable to soak either overnight or few hours before  preparation for best results ) peel the skin 

Soak cashews in water This can be done just before starting  

Boil milk and keep aside.

Peel the skin of carrots and cut it into pieces of about 1 inch cube and pressure cook it by adding little water.

Take a Blender add soaked cashews ( drain water) and soaked and peeled almonds ( drain water) add little water while blending to make it into paste consistency .  The water used to pressure cook the carrots can be used here.  Add cooked carrots and blend everything to a  smooth smoothie consistency. 

You can peel cardamom and add the seeds while blending the almonds etc , if you don’t have cardamom powder. 

Keep a thick bottomed vessel on stove (medium to low flame) pour the carrot smoothie into it. Keep stirring. In five minutes add Sugar.  Once this starts boiling add hot milk and keep stirring. After few minutes,  Switch off stove. Now add cardamom powder and the saffron. 

Have it either hot or chilled kheer kept in the fridge  depending on the weather