Carrot Kheer

Carrots. I can't seem to get enough of them ever. Especially the lovely red carrots that make an appearance at this time of the year. I tend to put them in everything from salads to pulaos to casseroles to cakes and desserts. I had eaten carrot kheer only once. A classmate of mine invited me to her place for lunch almost a decade ago, and she served this for dessert. Ever since, I've wanted to make it. But considering I'm not the biggest fan of kheer, this always took a backseat. Last weekend, I wanted to make something for dessert after lunch and I made this. We enjoyed this for a couple of days and I'm actually itching to make it again.

2 cups Carrot, grated

1/2 can Sweetened Condensed Milk (Milkmaid/Mithai Mate)

2-3 cups Milk

a pinch Saffron, dissolved in some milk

1/4 tsp Cardamom Powder

1 tbsp Kesari Milk Masala

Microwave the grated carrots (with a little water) on high for 2-3 minutes.

Bring the milk to a boil in a large vessel and add the condensed milk to it. Keep stirring until the mixture is even (else you'll have burnt condensed milk). Add the grated carrots and the saffron paste and simmer the mixture for about 10-15 minutes. It will begin to thicken nicely. Add the milk masala powder and take off the flame after a couple of minutes.

While you could enjoy it warm, I found that it tastes best the next day after it has sat for a night in the fridge. The colour seems to intensify and the flavours are just so... well, why should I tell you. You should try for yourself.

Off this goes to the JFI: Saffron event being hosted by my erstwhile fellow marathoner, DK.