Mom bought several cookery books during last year’s Big Bad Wolf sale. One of them is called Cooking With Asian Roots. This book boost some really interesting recipes using roots and for my first trial, I choose a fairly simple one to make. It’s called carrot kheer or gajar kheer (or gajar payasam). It’s an Indian dessert usually serve during special occasions like weddings and Deepavali.
Ready ground almonds bought from baking shop. The same ground almonds that we use for making macaron.
Add milk and sugar and bring liquid to the boil. Remember to stir until sugar is dissolved. Then add ground almonds and ground cardamom. Stir until well mixed and remove from heat. Adjust sugar and ground cardamom quantity to suit your taste.
Carrot kheer is outrageously good. So good that it became an instant hit with my family. The use of ground cardamom makes it all the different. The taste is very addictive. I like it hot while others like it cold.
The clever use of ground almond adds texture to carrot kheer. Initially I only plan to use sliced roasted almonds and some grated carrots as garnish but I later mix all the garnish into the dessert making texture wise even better. 🙂
Try adding cashew nuts, raisins or other nuts for variation.
Hope you enjoy this dessert as much as I do. 🙂
Carrot Kheer – Gajar Kheer
Adapted from Cooking with Asian Roots
400g carrots, peeled and grated
1L milk (full cream or low fat preferred)
120g castor sugar (I used 90g)
80g ground almonds or cashew nuts
1 teaspoon + 1 pinch ground cardamom
5-10 roasted almonds, sliced thinly
1 tablespoon grated carrot
1. Put grated carrots in a heavy pot or saucepan. Add water and bring to the boil. When carrots are tender, remove from heat and allow to cool.
2. Blend (puree) boiled carrots until smooth. Then transfer to a clean pot or saucepan.
3. Add milk and sugar to carrot and bring to the boil, stirring occasionally until sugar has dissolved.
4. Add ground almonds/cashew nuts and ground cardamom and stir until well mixed before removing from heat.
5. Garnish with sliced roasted almonds and grated coconut.
6. Serve kheer hot or chilled.