Gajar Ki Kheer (Gajrela)

Ingredients

• ¼ kg grated carrots · gajar
• ⅝ litres full-fat milk
• ⅛ cup soaked rice · basmati or any fragrant rice
• ¼ cup sugar · adjust to taste
• ⅛ tsp cardamom (elaichi) powder
• 25 ml fresh cream
• ½ tbsp desi ghee
• ½ tbsp each of almonds, cashews, and pistachios · sliced or chopped

Instructions

1. Boil the milk in a heavy pot, then add the grated carrots.
2. Cook on low flame for 20 minutes, stirring occasionally until carrots soften.
3. Add the soaked rice and cook for another 30 minutes on low heat until the mixture thickens and becomes creamy.
4. Add sugar and cook on medium-high flame for 5 minutes, stirring continuously.
5. Blend the mixture lightly for a few seconds (optional) to make it smoother and richer in texture.
6. Stir in cardamom powder and cream, then simmer for 10 minutes.
7. In a small pan, roast the dry fruits in desi ghee until light golden and aromatic.
8. Add them into the kheer, mix well, and cook for 2-3 minutes.
9. Serve warm or chilled, garnished with extra nuts and a sprinkle of cardamom powder.