Carrot Kheer
Kheer/Payasam is a popular milk based pudding popular throughout India. The number of varieties and this Carrot Kheer is one of the most popular.
Servings: 4
Calories: 223kcal
Cook carrots in boiling water until tender. Strain and puree.
In a saucepan, dry toast coconut until golden brown and fragrant.
Add vermicelli, coconut milk, milk, raisins and saffron. Bring to a boil.
Add carrot and reduce to a simmer for 10 minutes.
Garnish with cashews and pistacchios
Calories: 223kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 440mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5194IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg