Ingredients

• 250 gms - Carrot
• 1/2 cups - Corn kernels
• 2 cups - Water
• 1 tbsp - Ghee
• 1 ltr - Milk
• 1/2 cup - Sugar
• 15 nos - Almonds
• 15 nos - Pistachios
• 1/4 tsp - Green cardamom powder
• 1 pinch - Saffron (kesar), soaked in one tbsp warm milk
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How to Make Corn and Carrot Kheer

• Wash and peal the carrots, using a grater, grate the carrots and squeeze the excess moisture and set aside.
• In a medium sauce pot add 2 cups water and bring to a boil, once the water starts boiling add the corn kernels and cook it for about 5 mins on a medium flame.
• Drain the water and coarsely grind the corns, set aside.
• Chop the almonds in small cubes and on a small fry pan dry roast the almonds for about 3 mins or till it becomes crunchy.
• Follow the same process for pistachios. Set the nuts aside allow them to cool.
• In a small bowl soak the saffron and cardamom powder with milk, set aside.
• In a deep non-stick pan heat ghee add carrots and sugar, saute till the raw flavor of carrot is gone.
• In the same pan add milk and allow the mixture to cook, once the mixture starts boiling slowly stir in the corn mixture, saffron mixture and mix well and simmer on a low flame for about 5 mins.
• Keeping aside a few pistachios and almonds for garnish, add the rest to the prepared kheer.
• Let the kheer cool down to room temperature.
• Then keep it in a refrigerator to chill for about 1 hour.
• Garnish the kheer with reserved pistachios, almonds and serve chilled.
• This recipe is provided by Chef Praveen Gonsalves from Barbeque Nation.