Carrot Kheer

Directions

1. 1
   Wash and peel carrots, then cut into small chunks
2. 2
   Place carrots in a pressure cooker or saucepan and boil until soft.
3. 3
   Once carrots have cooled down, grind into a fine paste with the milk.
4. 4
   Bring the paste to a boil; add more milk if necessary until it is a smooth but not runny consistency. Add sugar to taste.
5. 5
   And for the flavor I added a little bit of milkmaid (quarter cup). You can add 2 tbsp of almond powder also as an alternative.
6. 6
   Bring to a boil again and add roasted cashews.
7. 7
   Mix a few threads of saffron with one teaspoon of hot water, then add to the carrot mixture.
8. 8
   Serve chilled.