NewYear's Special: Carrot Kheer(Runny Pudding) - A stove-top Sensation

A sweet start for a new year 2010!

Ingredients:

• Carrots - 5, medium, peeled and roughly cut into chunks
• Sugar - 1 cup or more
• Milk - 8 cups
• Cardamom Powder - 1/4 tsp
• Saffron strands - a pinch, soaked in little milk

Procedure:

• Add the carrot chunks to a pressure pan with 2 cups of milk and pressure cook for about 15 minutes.
• Cool the pressure cooked contents and puree in a blender.
• Add the pureed contents to a stock pot with the remaining milk.
• Stir continuously for 5 minutes on a low flame and follow-up with sugar. Add more sugar if needed.
• Add cardamom powder and mix gently.
• Pour the soaked saffron strands and remove from heat.
• Cool prior to serving.
• Garnish with Saffron strands(optional)

Makes ~10 servings.

Enjoy!