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vegetable oil 1 Tblspoon(s) grated carrots 2 cup(s) milk 2 cup(s) sugar 1/3 cup(s) whipping cream 1/4 cup(s) green pistachios, chopped 10 cardamom seeds 1 teaspoon(s) kewra water
Preparation 1. Heat oil in large saucepan, add carrots and cook for a few minutes. Stir in the milk and turn up heat to high to bring to a boil. Once it comes to a boil, reduce heat, cover, and cook for 5 minutes. 2. Then increase the heat to medium and add sugar. Continue cooking for another 20 minutes. 3. Remove mixture from heat and add whipping cream and pistachios. Allow mixture to cool to room temp. 4. Crush the cardamom seeds. Add the powdered seeds and the kewra essence to the kheer. Serve either chilled or at room temperature.
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