Carrot Kheer

To make Carrot Kheer, start by washing, peeling, and grating 3 carrots. In a heavy-bottomed pan, heat 1 tablespoon of ghee and sauté the grated carrots for 5-7 minutes. Then, add 4 cups of whole milk and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes. Add 0.5 cup of condensed milk (if using) and 0.25 cup of sugar, stirring until dissolved. Finally, mix in 0.5 tsp of cardamom powder, saffron, and roasted nuts before serving warm or chilled.

Traditional Carrot Kheer is not vegan due to the use of whole milk and ghee. However, you can make a vegan version by substituting whole milk with almond milk or coconut milk and using vegetable oil instead of ghee. Additionally, ensure that any sweeteners used are vegan-friendly.

If you want to avoid condensed milk in your Carrot Kheer, you can substitute it with an equal amount of coconut cream or a homemade mixture of milk and sugar. Simply combine 1 cup of milk with 1/2 cup of sugar and simmer until it thickens slightly to mimic the texture and sweetness of condensed milk.

To store leftover Carrot Kheer, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It can be stored for up to 3-4 days. When ready to serve, you can enjoy it cold or reheat it gently on the stove or in the microwave.

Carrot Kheer pairs wonderfully with a variety of Indian snacks and meals. You can serve it alongside spicy dishes like biryani or pulao to balance the flavors. It also complements other desserts like Gulab Jamun or Jalebi for a festive spread. For a lighter option, enjoy it with fresh fruit or a simple salad.