Thursday, August 13, 2015

Posted by Mala at 2:00:00 AM 2 comments
This Kheer is not only tasty, but also gets the slightly orangish colour  because of the addition of the highly nutritive Carrots. I have added very very mild sugar, and because of condensing, milk gets a creamy texture too.



                                                          Ingredients
                                                        Milk - 12 cups
                                     Grated carrots - 1/2 cup, tightly packed
                                     Roasted Vermicelli / Semiya - 3/4 cup
                                                        Sugar - 1 cup
                                            Cardamom powder - 1/2 tsp
                                                        Ghee - 4tsps
                                                    Raisins - 2 tbsps
                                     Saffron 1/4 tsp soaked in warm milk
                       
                                           Recipe Cuisine: South Indian; Recipe Category: Sweets / Desserts
                                                             Prep time: 10mts; Cooking time: 45mts

                                                                         Yields  8-10 cups


                                Add the 12 cups milk along with the soaked saffron in a pan


                                 When milk starts boiling, add the roasted Vermicelli too.

In another pan, add 2 tsps ghee, slightly saute the grated carrots



                                 add the carrots too, allow to boil.


                          Add the cardamom powder too. I always believe in adding it midway and not at the                             end.


                              Milk is condensing well, allowing carrots and vermicelli to get cooked.

Now, add the sugar, keep the flame on low, and allow to boil till sugar melts and merges well with the kheer.



                                 Done now, switched off.


                                Raisins roasted in 2 tsps ghee and added. To keep up with the texture of the soft vermicelli and carrots, I decided not to add Cashews.


Hot Kheer served! You can serve chilled  Kheer too! Tastes Yum!








2 comments:

  1. Lovely Ms.Mala..I live in the USA and quite recently came upon your blog. Very easy and tasty recipes. Can I make this in the crock pot?

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    Replies
    1. Thanks for visiting my blog. Yes, it can be made in the Crock pot. You start boiling the milk in low, add the ghee-sauteed carrots and vermicelli, and allow it to reduce for 4-5 hours, making sure, you check it every hour, and also stir, so that it will not stick at the bottom. After reducing to almost half the quantity, add sugar, then keep in high, keep stirring frequently, and Carrot-Vermicelli Kheer will be ready. Enjoy!

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