• Choose tender carrots. Wash and peel carrots.
  
• Grate the carrots using a fine grater. You may use a food processor to grate carrots if you wish.
  
• Chop the nuts. You may lightly roast the nuts/dry fruits.

Cooking carrot kheer

• Add grated carrots and ghee to a pan. Fry on low flame for 4-5 minutes stirring all the while. This is done till the raw carrot smell disappears.
• After the carrots are fried, color changes a little. At this point, add milk.
• Let carrots boil in milk for 15 minutes or till carrots are cooked soft.
• When carrots are cooked well in milk, and have become soft, add sugar and chopped nuts.
• Mix well. Let sugar dissolve. Then cook for 5-6 minutes.
• Add cardamom powder and saffron strands. It will enhance flavor and color too.
• Switch off the flame. Carrot kheer is ready to serve hot.
• If you are planning to serve it cold, cool it to the room temperature and then keep in the fridge. It will keep in the fridge for a week or so. But by that time it will definitely be over. 

Tips

• Instead of grating, Carrots may also be ground using some milk.
• Add sugar only after carrots are cooked.
• If you like thicker consistency and richer taste, add some khoya or mava along with sugar.
• You may also grind a few nuts such as almonds and cashews with some milk and then add it to the halwa when you add sugar. This will thicken the halva and also give it a rich taste.
• You may use condensed milk instead of sugar to enhance taste and consistency.
• Add some almond paste - one table spoon, if you wish nutty and rich taste.
• Serve hot or chilled. Enjoy this in the hot summer afternoons as a cool snack or as a desert.