It has been a week since Diwali and my whole week was revolving around outings and celebrations. It was a wholesome festive week for Vinay and me as it was our first Diwali after our wedding. A lunch treat by my father, our naughty toddler niece Kamya’s visit to our house, trips to beaches, temples and holy destinations made our week an eventful one.
Most of the time was spent on outings, in other words, there was minimal cooking at home. Nevertheless, that was a much needed break for everybody at home. There was a pause to my online life as well. Now when things have just come back to normal, another huge break awaits this month end, as we will be shifting to a new place and to a new kitchen. A big shift to Shimoga!
The recipes of Food For Joy will be cooked from a new kitchen henceforth. It is a mixture of feelings for me right now, because Udupi, Nitte and Mangalore mean a lot to me. These places have written a lot of stories and incidents into the pages of my life. I’ve built a lot of good relations with the people here, I’ve experienced a lot of good and bad.
It is indeed quite hard to leave these places behind and move on to new city. Most importantly, I am close to my father while in Nitte. But yes, on the flip-side a lot of positives add-on. But surely, given a good opportunity and an option, I would do a lot to convince Vinay to come back to Udupi or Mangalore.
To resume, carrot kheer is one of those recipes which tastes different, could be made whenever less time is at hand and also healthy at the same time. Its rich taste, fragrance, texture and color just makes it very special. Carrot Halwa is one sweet that wins hearts. Carrot Kheer is even better and can be relished hot, warm or chilled.
This one is for Diwali. I might be late for this, but here are my best wishes to all of you and most importantly I wish you lead a healthy life. The rest will easily follow.
Creamy Carrot Kheer
- Carrot Kheer is a sweet dish made from cooked and pureed carrots flavored with condensed milk, elaichi and saffron strands.
Ingredients
- 4-5 – Carrot (Medium Sized, peeled and cleaned)
- 1/2 litre – Milk
- 3/4 cup to cook the carrots – Water
- 1/4 cup – Sugar
- 1 tsp – Sweetened Condensed Milk
- 1 tsp – Elaichi Powder (Cardamom Powder)
- 1/2 tsp (Soaked in 1 tbsp of warm milk for 15 minutes) – Saffron Strands
- 1/4 cup – Cashew Nuts (Roasted)
- 1/4 cup – Almonds (Chopped)
- 2 tbsp – Carrot (Grated)
For the Flavoring
Directions
- In a pressure cooker, cook the carrots with water until two whistles or till the carrots turn tender. Let this cool.
- In a blender, blend the cooked carrots to a fine paste along with the water that was used to cook the carrots.
- In a saucepan, add this pureed mixture and bring it to a boil on a medium heat.
- Add cardamom powder, sugar, milk, 2 tbsp of grated carrot and bring this to another boil on a medium heat. Keep stirring this mixture.
- Add in the saffron soaked in milk, mix well. Turn off the heat and garnish with almonds and cashew nuts. Serve warm, hot or chilled.
Hi Pratiba
Loved your presentation, thank you. If you ever offer classes I am willing to make the trek to Shimoga from Texas!
Chana thanksundi!
You are welcome any time! :)
Amazing presentation Pratiba. So good that it inspires lazy people like me to cook it right away ;) .
Thank you. Happy to hear this from you :)
Pratiba!
You are such a creative cook, the carrot kheer looks delicious!
I often make carrot kheer with almond milk. I make almond milk at home. I just soak around 25 almonds in boiling water for few minutes. I then peel the skin of the almonds and grind it to a paste. I then add water to it to make almond milk…
I make delicious and cruel-free carrot halwa and carrot kheer with almond milk…
if possible visit the blogs vegan india, susmita’s blog veganosaurus , vegan richa and vaishali’s blog holy cow to get ideas and tips for making yummy cruel-free dishes and sweets…
Thanks again for posting so many vegan recipes…
I got to know about this website through Rangus e mail. I was curious to see how my little daughter is cooking. Good pictures, Good narration and it is really very very heartening to see the kids flourish. Eager to see more more achievements. God bless you.
Thank you so much for your support and blessings Chikamma :) :) very glad to know you loved it :)
you’re a complete package.. beauty+brains+cook+artist en what not. just bumped through your linkedin page en I’m so impressed. When I had met you last year in Blore you were brimming with enthu about photography. I’m glad you are moving to Shimoga. Huh! IT life is not meant for a bright person like you ;) happy you have got rid of it. I’m your new fan!!!
Thanks for your kind words Pooja. It is sweet of you :)
Sakkathagide ri. Photography thumba chennagidhe. Nodtha nodtha hange thinnana antha anistha idhe. Yaakri ishtu chennagiruva photos haakthira? Namge himse. ;)
I made this for my aunt and family last night. They just loved it and they even asked for the recipe. I gave your site’s link as well. It was indeed so divine. I’m surely gonna make this again next week! Thanks for this recipe.
Nihal: Thanks a lot for your feedback. Appreciate it. :)
Dinakar: Nimmadondu chikka kitchen idre saaku. Idella easy aagi madabahudu. Avaga yenu Himse anisudilla :)
Loved these lines “….and most importantly I wish you lead a healthy life. The rest will easily follow.” Superb PICS.
Thanks Divya. I always expect a comment from you for every post :)