1 tbsp of ghee in a pan. Add broken cashew nuts and roast till they are golden brown
in color. Drain and keep aside.
the same pan add the remaining ghee and add the clove and cinnamon. Sauté for a
few seconds. Add the sago and sauté over low flame till they start puffing up.
add the water and bring it to a boil. Simmer the flame and continue to cook for
7-10 min stirring in between till the sago is completely cooked. Add more warm
water if you find it becoming dry. Find and discard the clove and cinnamon
the milk and the grated carrot and continue to cook for 10-12 min. You will see
the milk thickening slightly.
the sugar, powdered cardamom and mix gently. Simmer for 4-5 mins. Finally mix
in roasted cashew nuts. Serve hot or chilled.
can see a lovely orange hue from the carrots without adding any saffron.
can also cook the carrots separately. Mash them and add the pulp if you want to
quicken the cooking process and save time.
can also use vermicelli in the place of sago.
you want to save more time, reduce the quantity of milk and sugar and add ¼ cup
of condensed milk. This will not only thicken the kheer but also lend a good
can add a pinch of cinnamon powder along with the cardamom powder instead of
using cinnamon stick in the beginning.