This space has been silent for a while now & its not without a reason. I am a Mommie to a beautiful little Baby Boy. Born on the 29th of September, He is 47 days old to be precise. Sleepless nights & Diaper duties have been the order of the day but Hey, I am not complaining .. I can't be more thrilled at the moment & Life's just Beautiful .. I'll be writing about more my little boy & our journey together in future posts
Deepavali is finally here & This Deepavali is special for us. Its the first Indian festival we celebrate with the little one. Just like every year, Amma made loads of goodies. I wasn't allowed to eat any because I am on a post partum diet with loads of dietary restricitions. Hey, I am not complaining because at the end of the day, its all for my good. Anyways, all i got to drink was a glass of Carrot Kheer.
You Will Need:
- 1 .5 litres Milk
- 4 medium sized carrots - peeled & roughly chopped into cubes
- A handful of almonds
- Sugar - 5 tbsp or more
- 1 tsp cardamom powder
- A few strands of saffron soaked in warm milk
- In a pressure cooker, heat about a cup of milk. Add chopped carrots, almonds & pressure cook for 2 whistles. Allow it to cool completely. Once cool, drain milk & set aside. Grind cooked carrots & almonds into a smooth paste without adding any water
- Meanwhile, in a heavy bottomed vessel, boil remaining milk. once it boils, allow it to simmer gently. Add pureed carrots & almonds, sugar & the milk that was set aside after boiling carrots & almonds. Mix gently & simmer on low flame for about 15 mins. Add Cardamom powder before turning off the stove.
- Add Saffron & mix well. Set aside to cool. Once it comes to room temprature, chill in refrigerator
- There is no need for you to peel the almonds. It won't make any difference to the colour.
- This kheer isn't overly sweet so, Increase sweetness as per your taste. The amount of sugar required depends on the sweetness of carrots too