First wash, peel and chop the carrots and cut it into pieces.
In a medium pressure cooker, put a little milk and pieces of carrot into cooked cooker and cook it until it becomes soft and close the flame.
On the other hand, put a ghee in a pan in a low flame and keep it warm.
- After roasting ghee, roast cashew and raisins and close the flame.
- By now the carrot has cooled. Mash it well.
Take out the mashed carrot in a pan and put the remaining milk in it.
Now put this pan in medium flame and cook the carrots for about five-seven minutes.
Add cardamom powder, sugar, saffron and cook it again for four to five minutes and close the flame. - Ready carrot kheer. Garnish with roasted dry-fruits and serve as cold or warm as you like.
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