Carrot Kheer

Directions

1. 1
   In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside.
2. 2
   Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
3. 3
   Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
4. 4
   In the same vessel, add the grated carrot and saute for 5-6 minutes.
5. 5
   Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
6. 6
   Add sugar and simmer for another 10 minutes, stirring once in a while.
7. 7
   Add the sweetened condensed milk and simmer for another 2 minutes.
8. 8
   Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.