serves
4–6
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4–6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 125 g (1 medium) carrot, grated
- 2 tsp ghee
- 1 litre full-cream milk
- 150 g white sugar
- 1 tsp ground cardamom
- 1 tbsp slivered almonds or pistachios, lightly toasted
- 1 tbsp raisins
Standing time 10 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Place a large, heavy-based saucepan over medium heat. Add the ghee and carrot, and cook, stirring occasionally, for 5 minutes. Add the milk and sugar and bring to the boil. Reduce heat to a simmer and cook, stirring regularly, for 35–40 minutes until reduced by two-thirds. Remove from heat, add the cardamom powder and stir to combine. Allow to infuse for 10 minutes.
Carrot kheer can be served warm or cold topped with almonds and raisins.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
