Carrot Almond Kheer

This is a very special sweet treat that I would like to share on this extra special day in our family!!

This Kheer is a combination of Awesome Almonds and the Nutritious Colourful Carrots!!
Did you know that only a small percentage of beta carotene is released in raw carrots and more released when you cook or boil the carrots? Carrots are rich in fibre and antioxidants. They can be eaten raw as in salads, boiled and cooked as in soups and various dishes including Indian curry and dessert dishes like the famous Carrot or Gajar Halwa

This dish has a slight variance prepared with grated and cooked carrots with a crunch to it by adding the goodness of the exotic almonds.
Almonds have no cholesterol and high in Phosphorus. They also lower the rise in blood sugar and nourish the nervous system. Roasted and slightly salted Almonds are quite popular as a snack, which is often served with drinks
Soaked and ground raw almonds are used in the preparation of this remarkable dish!


Ingredients for 10 serves

Handful Raw Almonds
½ Cup Water
2 Medium Sized Carrots (Peeled and Grated)
8 Cups Fresh Milk
1½ – 2 Cups Sugar
1Tsp Cardamom Powder
A few drops of Almond Essence
A few strands of Saffron (optional)

Carrot Badaam Kheer or Paysam

Carrot Almond Kheer

Preparation

Soak the almonds for about 10 minutes in the half cup of water
Peel the almonds and grind the it into a slightly coarse mixture
Microwave the grated carrots for 4-5 minutes on high and keep aside

In the meantime, bring the milk to the boil in a large pot
Reduce the flame and let it boil for about 10 minutes
Stir through the cooked grated carrots, almond mixture and the few strands of saffron
Pour in the sugar and let it simmer for a further 10 -15 minutes
Add the few drops of Almond Essence
Turn the heat off and add the cardamom powder
The Kheer is ready to be served cooled or warm.

Note: This combination is not only flavoursome but adds a great colour and variation to the dish. My preference is to have the cooked grated carrots, floating in the Kheer as it adds an intermittent granular texture to the dish as well!! You may reduce the quantity of milk and substitute it with 125 grams of condensed milk!

Carrot Cashew Payasam or Kheer can be prepared in a similar way!!

 

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