Carrot Kheer - Another interesting kheer variation where roasted carrots simmered in milk and mixed with sugar and nuts until it reaches a creamy consistency. It can be made ahead of time and refrigerated. Excellent way to treat your guests on parties and get togethers!
Start boiling the milk on a low to medium flame. If the milk boils before the prep work is done, put it in a warm mode or simmer it completely. Make sure it doesn't overspill. Also, stir it periodically to avoid burning at the bottom.
Meanwhile, add ¼ cup milk and ¼ cup water to a pressure cooker and add the carrots. Cook until it becomes soft (a fork should slice it easily), about 10 to 12 minutes on high heat.(About 3-4 whistles in Indian cooker). You can also cook them in a normal saucepan.
Once the pressure releases, remove the carrots and puree them while it is hot or warm. Be carful not to scald yourself.
Heat a pan and add a tablespoon of ghee. Add the pureed carrot and saute for few mins on medium flame.
Add the cashews, cardamom powder and nutmeg (if using) and turn off the flame.
Allow it to come to room temperature and then refrigerate it. Serve it cold.
Carrot Payasam | Carrot Kheer https://www.themagicsaucepan.com/desserts/payasam/carrot-payasam-carrot-kheer