Carrot Kheer

I just found this recipe on the International Vegetarian Union website:

Carrot Kheer
from Samatha Kommana
4 carrots (medium size)
3 cups soya milk
8 cashewnuts (Ground)
3 cardamom
sugar (this depends on your taste)
1 cup water
Cook carrots, its easier in a pressure cooker, otherwise boil in water as you would boil potatoes.
Blend cooked carrots to a paste (not too fine).

In the meantime heat milk and water, when it begins to boil, lower heat, add carrot paste, sugar and cracked cardamom seeds.

Stir constantly, there's a tendency for milk to burn at the bottom of the vessel.

When this mixture begins to boil, turn off the stove and add ground cashewnuts.

You can have this kheer either hot or cold.

Tips: Kheer tends to thicken as it cools. Hope you enjoy this as much as I do, and have flashbacks of good times at home.


Has anyone tried this or anything like it, perhaps with a similar Indian tradition?