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.

•