Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled.