Step 1: Prepare Carrots

Wash, peel, and grate 500 grams of fresh carrots. Set aside.

Step 2: Prepare Rice Paste

Take 1/4 cup of pre-soaked rice and blend it with some milk to create a smooth, silky paste.

Step 3: Roast Dry Fruits

Heat 1 tablespoon of ghee in a kadhai. Add 1/4 cup chopped almonds, 1 teaspoon kalonji seeds, 1/4 cup chopped cashews, and 1/4 cup black raisins. Roast until the nuts turn lightly golden and a warm, nutty aroma fills the kitchen.

Step 4: Cook Carrots

Add the grated carrots to the kadhai with the roasted dry fruits. Toss and cook until the carrots turn soft and glossy.

Step 5: Simmer Kheer Base

Pour in 1 liter of milk along with the blended rice mixture. Keep stirring as it simmers and slowly thickens into a creamy base.

Step 6: Add Sweetness and Flavor

Once the kheer is creamy and rich, add 1/2 cup of sugar and let it melt completely. Continue stirring to avoid any lumps or burning at the bottom. For extra flavor, you may add 1/2 teaspoon of cardamom powder (optional).

Step 7: Serve Carrot Kheer

Garnish the kheer with pistachio slivers. Serve this beautiful kheer hot or chilled.

• Take your time while grating carrots for a nice and even texture.

• Blending pre-soaked rice with milk gives your kheer a rich, velvety finish.

• Keep stirring the kheer as it simmers to avoid lumps or burning at the bottom.