Скачать или смотреть Carrot Kheer with Kalakand and Dry Fruits | Kids Lunch Box

Ingredients:

2 liters Milk
1/2 kg Carrots
2 tsp Cardamom powder
3 tbsp Soaked and grated rice
Additional Ingredients:

1/3 cup Sugar (or to taste)
2 pieces Kalakand
2 tbsp Cashew nuts
2 tbsp Almonds
7-8 Pistachios
2 tbsp Milk powder
3 tbsp Milk
Instructions:

Prepare the Base:

Peel, wash, and grate the carrots.
In a large pot, bring the milk to a boil. Add the grated carrots and cardamom powder.
Cook the Kheer:

Stir in the soaked and grated rice. Cook on low flame, stirring occasionally, to prevent sticking.
Simmer until the mixture thickens to a creamy consistency.
Sweeten and Add Enhancements:

Add sugar to the cooked mixture and keep the flame low. Stir until the sugar dissolves.
Add crumbled kalakand, cashew nuts, almonds, and pistachios.
Final Touch:

Mix the milk powder with 3 tbsp of milk and pour it into the kheer. Stir well to combine.
Cook for another 5-7 minutes on low flame until all ingredients are well blended.
Serve:

Garnish with additional nuts and serve warm or chilled.