Recipe for cooking gajar ki kheer

Recipes from India :: Indian Main Dish Vegetables

4 c. milk
2 Tbsp. long-grain rice
2 c. firmly packed peeled and grated carrots
1/2 c. sugar
2 Tbsp. slivered blanched almonds
1/2 tsp. ground cardamom
1 tsp. rose water (optional)
1/4 c. heavy cream
1/4 c. chopped pistachios

Combine the milk and rice in a large, heavy saucepan and let it come to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered or without a lid at a slow boil for 20 mins., stirring frequently.

Add the carrots and continue cooking uncovered or without a lid for 15 mins., stirring frequently.

Add the sugar and almonds and cook an additional 10 mins., stirring frequently, until the mixture begins to stick to the bottom of the pan.

Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.

Serve garnished with chopped pistachios.

Serves 6 to 8.