CARROT KHEER

INGREDIENTS:
3 CARROTS
15 CASHEW NUTS
1 TBSP GHEE (CLARIFIED BUTTER)
5 GLASSES MILK
3/4 GLASS SUGAR
6 CARDAMOM
1 GLASS WATER

PREPARATION:

CUT THE CARROT INTO SMALL PIECES AND COOK IT ALONG WITH CASHEW NUTS.DRAIN THE WATER AND GRATE THE CARROTS.WHEN IT GETS COOLED, GRIND IT WITH CASHEW NUTS AND 1/2 GLASS OF MILK TO MAKE IT INTO A PASTE.BOIL THE REMAINING MILK IN A KADHAI AND REDUCE IT TO 3 ½ GLASSES.ADD THE GROUND MIXTURE AND BOIL FOR FIVE MINUTES.ADD THE SUGAR AND STIR FOR A WHILE.WHEN IT STARTS BECOMING THICK ADD THE CARDOMOM POWDER AND PINCH OF SAFFRON.AFTER MAKING THE KHEER REFRIGERATE IT AND SERVE COOL.