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
Ingredients
- 2 carrots
- 1 cup coconut milk
- 1 cup milk
- 2 tablespoons toasted vermicelli
- 2 tablespoons dessicated coconut
- 4 tablespoons golden raisins
- 1/4 teaspoon ground cardamom
- 1 pinch of saffron threads
Instructions
- 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
Nutrition
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
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