Hi Friends, In the series of our guest post, today we have with us Jayashree who not only blog about food but she is also writes beautiful poem.She says writing and cooking is something which she enjoys the most. Her blog evergreen dishes is full of vegetarian recipes from India and around the world. She has written e books which are available on amazon. Today she is here with us to share Carrot kheer/ pudding recipe.
Check out what Jayashree has to say with us about the delicious carrot kheer;
At the outset, I want to thank Paarul for the opportunity of guest posting on her blog. As a blogger, I am constantly on the look out to write for new blogs and when Parul asked me, it was indeed a pleasure.
I know Paarul through one of the food groups on Facebook and she is really a nice person. She is a keen blogger who loves to cook and share delicious food with the world.
Today, the star ingredient here is Carrot.Carrots are packed with nutrients and is one of the reasons mother’s insist on eating it. It is a rich source of Vitamin A, Vitamin K, and Vitamin B6. It also has dietary fibre, sugar, water and potassium.
It is used in a wide range of cooking in almost all cuisines but mainly used in salads. Carrot salad makes a good dish with any meal. But, did you know that the benefits of it are more on cooking. The beta carotene released is more on steaming than in the raw form.
Carrot is a root vegetable, the consumed part is the tap root, but in the earlier days, it was first cultivated for its leaves and seeds. Orange is the colour associated with carrots but purple, black, red, white and yellow ones too are found.
Carrot kheer is a delicious sweet preparation from South India. It can be made ahead and served chilled. I feel that it is good option for breakfast as it helps to keep fit for a long time. It is easy to feed fussy kids. Since it has the goodness of dry fruits, it is ideal for kids. It is perfect as a sweet for any meal. Chilled pudding can be served as a dessert. So, what are you waiting for? Do try this one and let me know how it was.
Preparation time:30 minutes
Cooking time: 20 minutes
Ingredients: Measurement used: 1cup=200ml
1 litre full fat milk
1 cup water
1 cup sugar
½ teaspoon cardamom powder
1. Soak the almonds for half an hour.
2. Wash and pat dry the carrots. Cut them into cubes.
3. Peel the skin of almonds.
4. Boil carrot and almonds together for five minutes. Let cool.
5. Boil milk in a thick pan for ten to fifteen minutes.
6. Grind the carrots and almonds to a paste.
7 Add sugar to the milk, give a stir, add the carrot paste and cook for three minutes. Keep stirring as it may get burnt.
8. Finally, add cardamom powder. Carrot kheer is ready to serve.
9. Chill it and serve, it tastes good.
Take a tip:
· Toned milk can be used for the calorie conscious.
· Adjust sugar as per your taste.
· Almonds can be replaced with cashewnuts.
Check out Jayashree’s blog here – https://www.evergreendishes.com
To read more food stories, gourmet travelogue, and exotic recipes ,subscribe us via email and follow us at Face book, instagram and twitter – http://www.paarulzkitchen.com
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