Jul. 14, 2017

Carrot Kheer


2 liters whole milk

1/2 cup honey

4 jumbo carrots

4 cardamom pods

1 stick cinnamon

2 Tbsp cornstarch

1/4 cup cold water


Heat milk in a large saucepan. Add cracked cardamom pods and cinnamon stick and lower heat to a simmer. Peel and grate 4 carrots and add to milk. Add honey and cook for 20-30 minutes on low heat setting.  Dissolve the corn  starch in cold water. Add to the carrot kheer and cook 10 minutes. Blend using an immersion blender after removing cinnamon stick and cardamom pods. Remove from heat and serve cold or hot.