Car­rot kheer

Friday - - Leisure Food -

Prep time: 15 mins

(serves 6)

Cook­ing time: 1 hour In­gre­di­ents 1 litre full-fat milk 250g car­rots, peeled and grated 3-4 tbsp su­gar good pinch saf­fron strands 1/3-1/2 tsp green car­damom seeds, pow­dered 2 tbsp pis­ta­chios, chopped 2 tbsp flaked al­monds, toasted

caramelised pine nuts, to serve Method 1. Heat milk in a wide, heavy-based saucepan, stir­ring and scrap­ing the base with a spoon fre­quently to make sure the milk does not burn. Keep cook­ing un­til it re­duces by about one-third, about 25 min­utes. Add car­rots and con­tinue cook­ing for another 15-25 min­utes or un­til soft and the milk is as thick as you like it. Stir in su­gar, saf­fron and car­damom. Cook for another 2 min­utes and taste for sweet­ness. (Chill­ing any food dulls its sweet­ness, so you may need to add a lit­tle more than you would deem nec­es­sary.) Cool, cover and then re­frig­er­ate. When ready to serve, sprin­kle with nuts.

Recipe from An­jum’s New In­dian pub­lished by Quadrille

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