Tuesday, April 28, 2009

Carrot Cold Kheer


Carrots - 6
Milk - 1 litre, boiled and cooled
Cashewnuts - 1/2 cup
Sugar - 1/2 cup
Cardamom powder - 1 tsp


  1. Peel carrots and pressure cook them.
  2. Once cool, grind carrots, cashewnuts with 1 cup milk into a smooth paste.
  3. Add cardamom powder and mix well.
  4. Dilute it with remaining milk
  5. Garnish with cashewnuts.
  6. Refrigerate and serve chilled.


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