Quick Dessert | Carrot Kheer Recipe without Mawa or Condensed Milk
Servings - 6
5-6 bread slices
2 tbsp ghee | clarified butter
Cashew nuts, chopped
200g carrot (grated)
500 ml milk
1/2 cup sugar
1 tsp cardamom powder
Trim the bread crust, and in a large bowl, place the bread.
Add half of the milk over the bread, soak and mash the bread.
In a large saucepan, heat ghee and roast the cashew nuts until golden brown.
Next, add raisins, roast for a few seconds and remove them.
In the same saucepan, add grated carrot and saute for 2 minutes.
Cover and cook the carrot on medium heat until it is done.
Now add in the rest of the milk, sugar and mix well.
Add cardamom powder, mix well and get the milk to boil on medium heat.
Next, add the mashed bread and mix.
Mash the bread and cook for 3 to 4 minutes, or until milk thickens and turns creamy.
Finally, serve carrot kheer chilled or hot garnished with roasted cashew nuts and raisins.