Almond-Saffron-Carrot Kheer. Carrot Kheer. Gajjar Ka Kheer. Gajjar Kesar Ka Kheer. Badami Kheer. Badam Kheer(my way).
Half and half(or whole milk) 4 cups
Condenced Milk 1/2 cup
Granulated sugar 3/4 cup
Almond blanched 25-50
Saffron few strands
Silved almonds for garnishing.
Wash and clean carrots. Cut them into huge chunks. Now steam cook them in a double boiler for 20 minutes or until soft and tender.
Make a thick puree out of this carrots. Set aside.
In a separate vessel. Heat up 2 cups of water. Soak almond in it for 2o minutes. Remove its skin. Then wet-grind it to thick paste...using limited milk. set aside.
Using a mortar and pestle....wet gring saffron strands. Use milk for grinding here. Set his aside.
In a vessel, melt sugar with 1/4 cup of water. Bring it to syrup like thickness.
Now to this sugar syrup, mix saffron, wet-ground almonds, carrot puree. Continue cooking over medium heat. Maybe until it thickens.