Cook with Compassion: Carrot Kheer

carrot kheer I first met Jayaseelan, or Justin to us Yanks, on his third day of work with the ministry.

He had just started the job and was immediately thrown into a two-week video/photo trip working crazy hours and driving across his very large country of India. But he was a trooper and a gracious host.

I remember his mother-in-law gave us the most delicious chapattis — Indian flatbread — I’ve ever had. And that’s why I decided to make this recipe. I figure if Justin’s mom-in-law makes delicious chapattis, then Justin must make a delicious carrot milkshake. (I never did take logic in college.)

That’s Justin in the photo above. Don’t be fooled by that mild-mannered exterior. He’s an expert with a water gun.

View a larger image of the ingredient list

For this recipe, all I had to buy was carrots and saffron.

That is until I got to the store and saw that roughly 10 saffron threads cost $17.99. Then I decided authenticity was overrated and cut the saffron.

First, I got my arm workout for the day by grating the carrots. If you have a Cuisinart, use it.

carrot kheer

Next, I didn’t have a pressure cooker as the recipe called for, so I steamed the carrots in my rice maker. I subsequently burned my hand taking the lid off said rice steamer. Ouch!

carrot kheer

Meanwhile, I boiled the milk and then added the sugar. 1 liter of milk is about 4 1/4 cups and 1/4 kg of sugar is about 1 cup.

After the carrots were steamed, I tried grinding them in my blender, but they didn’t get fine enough. So I added the carrots to the milk and used an immersion blender to get it to the consistency I wanted.

This worked perfectly, but I suspect a food mill would work too.

The recipe called for a “few cardamom,” which I assume means a few cardamom pods. I only had ground cardamom, so I added about 2 pinches for a half recipe.

I heated this all to boiling and then put it in the fridge to chill.

The verdict? Delicious!

I loved the texture and consistency of it – so smooth and frothy, as if there were ice cream in it. The two pinches of cardamom were just right, though I wish I could taste it with that expensive saffron, too.

It has a lot of sugar, but I figure the carrots even the score to make this a healthy treat.

My only complaint is that between the rice steamer, the blender, the pot, the bowl and the immersion blender, I now have a ton of dishes to do.

Thanks for the treat, Justin!

2 Comments |Add a comment

  1. Amber Van Schooneveld August 22, 2012

    Yes, Lisa, I think you could buy pre-shredded carrots and it would be easier. I really liked the consistency of this – I thought the thickness was just right!

  2. Lisa Miles August 21, 2012

    Thanks for sharing this! The homeschool kids in my town do an International Food Festival each year. Each family puts together a display on a particular country and cooks a recipe from that country. This would be a great recipe for the India booth. A lot of carrot peeling, but that’s okay. 🙂 I guess you could get the baby carrots that are already peeled.

    I’ve seen pictures of this recipe where it looks like it’s more of a pudding consistency and served in a bowl — but this looks more like a smoothie. Wonder if you can make it both ways?

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