Almond Carrot Kheer

With the sun blazing down and summer almost here there's no better way to beat the heat other than with fresh and frothy homemade smoothies, shakes and fruit juices.  ...... humble butter milk we love you too!

Ground almonds cooked in milk flavoured with cardamom along with a touch of saffron, the 'carroty' taste  complimenting the nutty flavour, this kheer serves best any time of the day, and is for sure a perfect nourishing summer drink which you can prepare in less than half an hour!

Almond Carrot Kheer (fills 4 large glasses)

*Fat free milk- 1 litre/ 1000ml
Almonds-large- 35 nos
Carrot- 1 big
Sugar- 10-12 tsps (or as per your taste)
Cardamom seeds, powdered-1/2 tsp or to flavour
Saffron strands- a few

*Fat free milk is preferred as whole milk suppresses the natural taste of almonds. Kheer made with light milk is more comforting too.

Soak almonds in hot water ; just enough to keep them immersed for 30 minutes. Peel off skin one by one and grind to a smoothest paste adding a little milk. Peel the skin of  the carrot, cut into chunks and pressure cook. Cool and grind to a smooth paste. If you have the cooked water, do not worry! Stir in both the pastes into that until blended. If there isn't any left over water, just blend the pastes in half cup of milk reserved from the one litre.
Add sugar to the milk and bring to boil. Reduce the flame and blend in the pastes stirring continuously. Simmer for 5 minutes to let the nuts cook. If you feel the kheer too thick, stir along 1/2 a cup of milk or so to bring to the right consistency. Switch off the flame, stir in cardamom and serve hot topped with saffron strands. The kheer turns thicker while cooling.

I love it chilled, though! It was so soothing and refreshing that I ended up having a whole chilled jug thoroughout the day, skipping meals ;).

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