Carrot Kheer

Ingredients: 

# carrots  .................................................................  10 -12( peeled and grated)
# milk(whole milk) ................................................. 1 1/2 gallons
#sugar .....................................................................  4 cups
# ghee ...................................................................... 2 tbsp
# half n half ............................................................. 1 cup  (you can add more to make it richer)
# heavy cream .........................................................  4 tbsp( optional)
# condensed milk .....................................................  1 tin
# cashew nuts ...........................................................  1/2 cup ( grind it into a paste)
# almonds ................................................................. 1/2 cup ( soak it in water, remove the skin and grind it along with cashew)
# cocoa powder ..........................................................2 tsp ( mix it with rice powder and milk) 
# rice powder .............................................................  2 tbsps
# salt ..........................................................................   a pinch
# cardomom powder ..................................................  2 tsp
# unsalted butter ........................................................   1 tbsp
# sliced almond  ........................................................   1/2 cup
# vanilla essence .......................................................   a few drops/ 1/4 tsp

Method:

• 1.In a pan, add ghee and grated carrot and cook. Stir occasionally. When it is half cooked remove from flame, it will take around10- 12 mins.
• Then add milk and sugar to it. Bring it to a boil, and then allow it to cook on a medium flame until the milk get reduced to 2/3rd.It takes 50-55 mins .By that time, it should attain a thick consistency. Keep stirring it.
• Check the sweetness, add more sugar if required.
• At this stage we can add half n half, cashew paste, condensed milk, salt and cocoa powder-milk- rice powder mixture. Continue to stir.
• Cook for 10 more mins.
• Add cardamom powder and heavy cream.
• Remove from stove and add butter, vanilla essence.
• Garnish with sliced almonds.
• Allow it to cool to room temperature.
• .Refrigerate it and serve cold :)

Notes:

• I added cocoa powder to give the kheer a light brown shade. You can replace cocoa powder with saffron mixed in milk.
• You can serve it hot or cold. I like it cold.