Carrot Kheer

Carrot kheer/paayasam is one of the easiest desserts to prepare. It's just carrot milkshake spiced with fragrant aromatic spices such as cardamom and saffron. You don't even need to know precise measurements, because you can't go wrong with this! I never measure (for once) while preparing this kheer... I just pour in some milk to diced carrots, cook them, puree them, add sugar - taste and adjust the sugar and milk and cook until everything thickens. I then throw in some saffron, cardamom, nuts and raisins and it's done. Its taste beguiles everyone into thinking you slaved over the dessert!

Ingredients: (serves 3-4)

1. 5-6 medium-large carrots, peeled and diced
2. 4 cups milk (2% works well) + a little more if needed
3. 1/2 cup sugar (or as needed depending on how sweet the carrots are)
4. 1 teaspoon powdered cardamom
5. generous pinch of saffron
6. 1 tablespoon of roasted nuts and raisins

Preparation:

1.  Pressure cook the carrots in milk for 3 to 4 whistles. Please be sure to put a stainless spoon or plate in the pressure cooker so that the milk doesn't boil over. Alternatively, you can cook the carrots in milk without a cooker. 
2. When the carrots are cooked, puree them using an immersion blender. If not, wait for the carrots to cool and then puree them. Add some more milk if needed (if the consistency is too thick), and bring it to a boil. 
3. Keep stirring to avoid the kheer from sticking to the bottom of the pan. When it comes to a boil, add saffron and sugar and keep stirring on medium heat for 10-15 minutes until the kheer reaches a consistency of your liking. You can continue cooking until the milk reduces and thickens a little. 
4. When the kheer has thickened to your liking, remove from heat and garnish with cardamom powder and nuts & raisins (if you would like)

 The kheer thickens a little more as it cools to room temperature. The kheer is best served at room temperature or chilled.