Gajar ki kheer
Знадоби
4 cups of milk + heavy cream2 tablespoons basmati rice
2 cups firmly packed peeled and grated carrots
50gr butter
3/4 cup granulated damerrera sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup chopped pistachios or cashios
Як готувати
Combine the milk, heavy cream and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 30 minutes, stirring frequently.Add the carrots and butter, continue cooking uncovered for 30 minutes, stirring frequently. Add the sugar and almonds and cook an additional 30 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.
Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick. Serve garnished with chopped pistachios.
