Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 8 members
Description
This dessert was the winning dish for the dessert category of sauté, fry n bake’s second anniversary recipe swap that took place in Coimbatore. This dish and recipe was shared by hamidha Shabeer who has been a follower of sauté, fry n bake from its initial days. The encouragement and love from such people is what keeps me going on till date. I remember the judge wanted to know what sara paruppu is known as in English or Hindi. All of us including me were clueless. This dessert is so easy to make, flavourful and has a lovely colour to it. Kids will sure enjoy not knowing a vegetable is added. What genius ideas we home chefs come up with.It’s a shame on me that it took me so long to share a winning dish. A big fat sorry from my side for that. This recipe has been with me ideal for more than a year.. So let’s all make it for the lost time and get ready to slurp it away.
Recipe source : hamidha shabeer
Ingredients | Quantity |
|---|---|
| Carrots | 2 cups cut into cubes |
| Milk | 4 cups |
| Sugar | 4 cups |
| Cashew nuts | 10 numbers |
| Almonds | 10 numbers |
| Saffron | 1/4 teaspoon soaked in 1/4 cup warm milk |
| Cardamom powder | 1/2 teaspoon |
| Nuts | of choice to garnish ( almonds , cashew nuts , pistachio , cucumber seeds , chironji seeds - saara paruppu in Tamil ) |
| Ghee | 1 tablespoon |
Method
- Cook the carrots with 1 1/2 cups of water to tender. Cool completely.
- Blanch the almonds, peel and grind with the cashew nuts and boiled carrots to a smooth paste.
- Mix the ground nuts and carrot paste with the milk and boil over medium flame making sure not to burn the bottom by stirring occasionally for five minutes until slightly thick.
- Reduce heat and add sugar little by little. Cook until sugar dissolves and kheer has reached the desired consistency.
- Top with soaked saffron and cardamom powder. Mix well, taste and adjust. Remove from heat.
- Heat ghee and fry nuts of choice to a light golden colour. Pour into the kheer, mix well and serve warm or chilled.
