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Carrot
Kheer
from Samatha
Kommana
- 4 carrots (medium size)
- 3 cups soya milk
- 8 cashewnuts (Ground)
- 3 cardamom
- sugar (this depends on your taste)
- 1 cup water
Cook carrots, its easier in a pressure cooker, otherwise boil in water
as you would boil potatoes.
Blend cooked carrots to a paste (not too fine).
In the meantime heat milk and water, when it begins to boil, lower
heat, add carrot paste, sugar and cracked cardamom seeds.
Stir constantly, there's a tendency for milk to burn at the bottom
of the vessel.
When this mixture begins to boil, turn off the stove and add ground
cashewnuts.
You can have this kheer either hot or cold.
Tips: Kheer tends to thicken as it cools. Hope you enjoy this
as much as I do, and have flashbacks of good times at home.
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