This delicious dessert takes only minutes to prepare and is luscious, creamy and comforting. My version is refined sugar-free and dairy-free, but you can use any milk and sweetener of your choice. If you’re feeling indulgent, skip both and use a mix of condensed milk and cream.

Recipe

Carrot Kheer

(Serves 4)

Ingredients

1/2 cup hot water
Powdered jaggery (or any sweetener of your choice) to taste
300 gms carrots, steamed (steaming can be done ahead of time)
2 cups almond milk (or any milk of your choice)
1/2 cup cashew bits
1/2 tsp ground cardamom (add more or less to your liking)
A generous pinch of saffron
3/4 tsp pure vanilla
1 tbsp blanched and slivered almonds

Method

Mix the powdered jaggery with hot water and stir until it dissolves. Strain to remove any impurities and set aside.

Blend the cooked carrots along with the almond milk and cashews until completely smooth.

Transfer the mixture to a nonstick pan and cook over medium heat until it starts to boil.

Lower the heat, mix in the jaggery syrup, cardamom, saffron and vanilla.

Simmer for a couple of minutes and serve hot garnished with slivered almonds.