Carrot Pistachio Kheer
Instructions:
1. Cook the Carrots:
Grate the carrots finely.
In a deep pan, add milk and grated carrots.
Cook on a slow flame, stirring occasionally.
2. Thicken the Kheer:
Let the milk reduce and thicken, making it creamy.
Once the desired consistency is reached, switch off the flame.
3. Add Sweetness & Flavor:
Stir in crushed jaggery and mix continuously until dissolved.
Add powdered green cardamom for aroma and flavor.
4. Garnish & Serve:
Sprinkle crushed pistachios on top.
Serve hot for a comforting dessert or chilled for a refreshing treat.
Special Comments
The perfect summer dessert- Indian Carrot Pistachio kheer, made from carrots, almonds and milk is a particularly good source of beta carotene. In fact, it's one of the easiest ways to get more fiber into your diet!
Carrot Pistachio Kheer
Notes/ Precautions
- Use a Dairy-Free Alternative if Needed: Almond milk or oat milk works well for those who are lactose intolerant or vegan.
- Avoid Overcooking Carrots: Overcooked carrots may lose nutrients, so sauté lightly and simmer gently.
- Check for Nut Allergies: If serving to guests or children, ensure they are not allergic to pistachios or other nuts.
- Portion Control: Although healthy, this kheer is still calorie-dense due to nuts and natural sugars—enjoy in moderation!