Carrot kheer
Ingredients Carrots- 3 Whole Milk- 2 cups Saffron stands- few Sugar- 3/4 cup Cardamom- 4 Pistachios/ Cashews/Almonds to garnish Method Cut the carrots into chunks. Pressure cook for 3 whistles using about 2 tbsp water. Once cooled down, blend it smoother. Bring the milk to a boil in a heavy bottomed pan. Add the carrot puree and simmer down. Stir it occasionally. Once the milk is thickened or gets creamier, add the sugar and mix well. Now add in the crushed cardamom and saffron strands. Mix well. Garnish with the nuts.
