Carrot and Rose Kheer 🧡💖

One of my most favorite experimental combinations till date is definitely this - Carrot & Roohafza! 😍

I had waaay too many Carrots for way too long! And so, when I had to make a Payasam, I knew I had to use them somehow. A regular carrot kheer would have been perfect, but well, I had to add my spin to it and in went some Roohafza! 🙆🏻‍♀️

Light, flavorful and absolutely refreshing, “Pinky” Promise, it’s totally worth trying! 💖

From my Kitchen Today, Carrot and Rose Kheer! 💓

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Course: Dessert/ Indian Sweet

Difficulty: 🟩🟩🟩⬜️⬜️

Servings: 2

Note: Cup measure is 200ml for this recipe

Ingredients:

Grated/ finely shredded carrot - 1.5 cups

Water - 1 cup

Milk - 3 cups

Sugar - 1/2 cup

Rose milk concentrate/ Rooh Afza - 4 tbsp

Saffron - 8 to 12 strands

Method:

1. In a deep Pan, add the grated carrots along with water and cook in medium flame until the carrots are tender and the water is mostly evaporated

2. Add the milk and simmer for 35-40 mins until the it reduces to 2/3rds the original volume

3. At this stage, add sugar and mix until the sugar is completely dissolved

4. Stir in the Rose milk concentrate or Roohafza (I used Roohafza) and mix well

5. Simmer for another 8-12 minutes. Check for sweetness, and if you like it sweeter, this is when you can add more sugar

6. Garnish with a few saffron strands

7. Lower from heat and allow the kheer to cool completely

8. Refrigerate well and serve chilled