An absolute treat for sweet lovers like me. If you like carrot halwa, I bet you can't say no to this. My hubby doesn't like any type of kheer (which is a pleasure for me sometimes), so he just tasted it for my sake and I got the rest of the whole for myself.
Sending this off to Srivalli's Thanda Mela
800 ml full-fat milk
200g carrots, peeled and grated
3-4 tbs sugar
a good pinch of saffron strands
4-5 green cardamom seeds, powdered
8 pistachios, chopped
2 tbsp flaked almonds
Take 2 tbsp of the milk and add saffron to it and set aside.Heat rest of the milk in a wide based pan, stirring constantly so as to make sure the milk doesnot stick at the bottom and burn. Keep the flame on medium. Another way to prevent milk to stick at the bottom is to grease the pan from inside with ghee and then start the whole process.
Keep cooking until it reduces by about one third. It will takes about 20 minutes.
Add the carrots and continue cooking for another 15-25 minutes,until they are soft and the milk is as thick. The consistency of milk and sweetness is a personal choice, so adjust accordingly. Stir in the sugar, the saffron milk and cardamom powder, cook for another 2 minutes and taste for sweetness. Cool and then place in the fridge for 3-4 hours to chill. Take it out of fridge 15 mins before serving. Serve in bowls sprinkled with the chopped pistachios and flaked almonds.