Holi Recipe- Delicious And Satisfying Carrot Kheer

Carrot Kheer is made with carrots, milk, cashews and dates, with the added aroma of cardamom & saffron. A delicious & satisfying desert, with no added sugar. You would not mind yourself or your kids asking second and third servings!

Ingredients

3 Carrot small, cut into pieces, about 2 cups
1 litre Milk about 34 oz, preferably whole milk
⅓ cup Cashews roasted unsalted
8 Dates pitted
1 pinch Saffron (Kesar) or few strands (optional)
½ teaspoon Green Cardamom (Elaichi) ground (optional)
Almonds or Pistachios to garnish

Method

- Peel the skin of the carrots and roughly cut in pieces.

- Add the carrots, cashews and dates with 1 cup of milk to the instant pot insert. Start it in manual or pressure cook mode for 7 minutes with vent in sealing position.

- When the instant pot beeps, turn off the instant pot. Quick release the pressure and open it. Transfer the contents to a blender and blend to a smooth paste.

- If needed, add some portion of the remaining milk while blending. (Depending on your blender, you might want to cool a bit before blending)

- Add the remaining milk and the blended mixture to the instant pot insert. Add cardamom, saffron strands and give a good stir.

- Start the instant pot in Sauté mode and let the pudding come to a good boil. Switch off the instant pot as soon as there is a boil.

- Transfer pudding to serving bowl and let it cool on the counter top and refrigerator. Garnish with pistachios and serve chilled.