CARROT KHEER

1.Steam cook 1 carrot- cut into circles.
2. Blend it along with 4 cashew pieces to make a slightly coarse paste.
3. Bring 1 cup of low fat milk to a boil and add in the paste and let it boil on medium flame for 5 minutes.
4. Add in required sugar and let it simmer for a further 2-3 minutes.
5. Heat a tsp ghee and fry some cashews until golden and raisins(optional) until they puffup.
6. Add the cashew-raisin into the kheer.
7. Switch off flame and then add some pulverized cardamom seeds.
8. Serve warm or cold. Best served cold.

Note:
You can adjust the consistency of the kheer by adding more/less milk.

If using full cream milk, u can add 75% milk and 25% water to make it lighter.

If u like it rich, add full cream milk.No water