Carrot Almond Kheer | Easy Dessert Recipe | How to make Kheer in Pressure Cooker

When Srivalli announced 'Festival Recipes' as one of the themes for July Blogging Marathon,I thought of preparing one dish each for Raksha Bandhan, Ganesh Chathurthi and Krishna Janmashtami. I was familiar with the Prasadam which is offered for Ganesh Chathurthi and Janmashtami, but I was'nt sure of the authentic delicacies prepared for Raksha Bandhan. While exploring on Raksha Bandhan recipes, I could find most authentic sweet varieties are the ones which I had done earlier successfully and recipes were requested by my friends too. So, I decided to go with all three recipes which are significant to this Raksha Bandhan festival. 

This Carrot Almond Kheer was suggested by my colleague Vasanthi who is a very good friend and guide of mine. Though I do Carrot Kheer using Pressure cooker quite often, this twist of combining carrot, almond and saffron was new to me. When she did this for a family get together, everybody had asked if this was Almond Kheer. None could find Carrot as the main ingredient. I urge you to definitely try this super-easy and healthy Kheer, especially if you have a fussy-eater at home who refuses to eat carrots. They will sure like this rich and decadent Kheer and ask for more.

Blogging Marathon - Wk2, Day1

Theme - Festival Recipes : Raksha Bandhan

Preparation Time - 5mins

Cooking time - 25mins

Serves - 6

Ingredients:

Carrot - 2, peeled

Milk - 1 litre / 4cups

Almond / Badam - 1/4cup ( approx. 15 nos)

Sugar - 3/4cup (adjust to preference)

Saffron - Few strands

Pistachio - To garnish

Method :

1.  Soak almonds in hot water for 15mins and blanch them. Soak saffron in a tblsp of hot milk for few mins to soften.

         

2.  Cut carrots into big roundels. Add it to 750ml / 3cups of milk directly into the Pressure cooker. Keep the flame on high until it starts to steam. Put on the whistle and turn down the flame to low. Let it cook on low for 15-20mins. Ensure the whistle doesn't blow. You may refer to the Notes of Pressure Cooker Paal Payasam recipe.

3.  Once the pressure subsides, you will find the milk has thickened and changed to beige colour and turned very aromatic. 

         

4.  With a slotted ladle, sieve out the cooked carrot pieces and let it cool for 3-4mins.

5.  In a blender, add blanched almonds and soaked saffron with little milk and blend into a smooth paste. Now add carrots and puree together. DO NOT use water for blending. Milk enhances the creaminess and flavour. 

         

6.  Combine the pureed carrot mixture with the milk, add required sugar and simmer it for 5-7mins until the raw smell leaves. 

         

Serve chilled for a healthy dessert which is loved by kids as well. Begin your Raksha Bandan feast with this healthy dessert. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42