While those gorgeous red carrots, popularly known as Delhi carrots, are in season you need to make this kheer! It’s my grandmum’s recipe, used to be one of her signature dishes, and while I’m not much of a kheer person I do have fond memories of this dish; especially because she would pour the cooled kheer into kulfi moulds, make it into ice cream.
It’s been a while since I’d made this. More than actually tasting it I just wanted to inhale that aroma which puts the magic into this dessert.
The recipe is super simple & you’d be amazed that a kheer can be made this easily. I made it even more simple by using a Soupmaker to make it. It took me just about 30 mins right from cleaning the carrots to the finished dish! I’m giving you both the methods below, you can try whichever works best for you.
Oh, and by the way, the kheer is vegan & gluten free!
500 gms of red carrots, washed, peeled & cut into cubes
2 cups of coconut milk
3/4 cup of jaggery, finely chopped or powdered
1/2 tsp of cardamom powder
1 tbsp of cashewnuts & almonds, roasted
1/2 cup of water
Put all the carrots & half the coconut milk in a bowl along with the water. Steam this for about 20 minutes until the carrots have softened to a mashable consistency. Let this cool down a bit.
Puree this mixture to a smooth consistency. Heat it on a gentle flame, mix the jaggery into this & when it begins to bubble add the rest of the coconut milk. Mix well. Turn off the flame. Add the cardamom powder to this.
Garnish with the roasted nuts & serve warm.
If you’re making this in a soupmaker:
Put all the ingredients except the cardamom powder & nuts into the jar of the soupmaker. Switch it on & let it cook on the fine soup mode. This will take about 20 minutes.
Once it is done, transfer into a serving dish, add the cardamom powder & roasted nuts. Serve warm.
And yes, you can also pour it into kulfi moulds 🙂