Skip to main content

Carrot and Almond Kheer - Microwave Oven Method


Another session of Blogging Marathon has started and I am here with a simple and flavorful kheer.For this series of BM I chose to cook with alphabets in different cooking methods.
For the day 1 the alphabet is C and sharing you a kheer or milk recipe made in microwave oven.I have already shared a version of carrot kheer but this version is slightly different and no need of condensed milk or evaporated milk.
I made this kheer along with the soaked almonds and the output is so yummy and delicious.You can try the same method in the stove top also.Wth no further delay lets move on to the recipe.................................



Basic Information

Preparation time 15 minutes
Cooking time 20-25 minutes
Serves 2


Ingredients

IngredientQuantity
Carrot(grated)1 cup
Almonds/badam20-25
Sugar/sarkarai1/2 cup + 1tbs
2% Milk/paal21/4 cups
Cardamom powder/elakkai1/4 tsp
Saffron/kungumapoofew strands
Ghee/nei2 tsp
Pisatchios/pistaas needed for garnishing



Method
         
                            In a microwave safe bowl boil the milk for 8-10 minutes and soak the almonds for 15 minutes in hot water and peel the skin and keep it aside.
In a microwave safe bowl heat 1/2 tsp of ghee for a minute,then add the grated carrot and cook it for 2 minutes.Now add 1/4 cup of milk. 

Cook it for 2 minutes or till it becomes soft.Let it cool for couple of minutes.Now put the cooked carrot and soaked almonds in a blender and grind it to a fine paste.

Add a tsp of ghee in the same microwave bowl and heat it for a minute then add in the ground paste and cook it for a minute.Now add the sugar and let it cook for another 2-3 minutes.

Add in the milk and cook it for another 5 minutes.In between stir it for couple of times.Finally add the cardamom powder and saffron strands and give it a mix.

Serve it chilled.

Enjoy...................................................................



  • The cooking time varies from oven to oven.
  • If you want to use sweetened condensed milk,add around 3 tbs and reduce the sugar quantity.
  • Cashews can also be added along with almonds.
  • Use a deep,wide mouth,microwave safe bowl to avoid spilling.
Check out my fellow bloggers participating in Blogging Marathon #41.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more