carrot & walnut kheer Calories 257.50 Macronutrients Breakup (Per Serving) Protiens 3.18 Carbs 33.00 Fats 11.20 Fiber 2.16 schedulePrep25 mins outdoor_grillCook15 mins restaurantServes1 serves faceAuthorAdmin Ingredients: 2 cups grated carrots 4 cups whole milk 2 tsp dates powder (adjust to taste) 4-5 green crushed cardamom pods A pinch of saffron strands (optional) 1/2 cup chopped walnuts Read more Instructions: Wash, peel, and grate the carrots finely. In a heavy-bottomed pan, add the grated carrots and milk. Bring it to a boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom of the pan. Once it comes to a boil, reduce the heat to low and let it simmer. Continue cooking, stirring occasionally, until the carrots are soft and the milk has reduced to about half its original volume. Once the carrots are cooked and the milk has thickened, add dates powder to the kheer and stir well until the sugar dissolves completely. Add crushed cardamom pods and saffron strands (if using) to the kheer and mix well. Adding Walnuts: In a separate small pan, dry roast the chopped walnuts over low heat until they turn golden brown and fragrant. Be careful not to burn them. Once roasted, add the walnuts to the carrot kheer and mix well. Keep some walnuts aside for garnishing. Let the kheer simmer for a few more minutes until it reaches the desired consistency. It should have a creamy texture. Turn off the heat and allow the kheer to cool down slightly. Serve the Walnut Carrot Kheer warm or chilled, garnished with the remaining chopped walnuts. You can also refrigerate the kheer for a few hours before serving if you prefer it chilled. Enjoy Omega 3 , Vitamin A , Calcium rich and flavorful Walnut Carrot Kheer as a delightful dessert or sweet treat!