Almond - 1/2 cup, soaked in hot Water for 1 hour and peel off skin
Ghee - 2 tbsp.
Carrot - 2 cup, grated
Milk - 2 cup
Sugar - 1/4 cup
Cardamom powder - 1 tsp
Saffron - 1 pinch, soaked in 1 tbsp. warm Milk
2 tbsp Ghee
1 tsp Pistachios/Pista to garnish
In a blender add the soaked Almond along with 1/4 cup Water and grind to a fine paste.
Heat Ghee in a medium pan. Add the Carrots and saute for few min. Add the Milk and cook closed for 10 min; checking frequently to avoid spilling. Add the Almond paste and cook closed for another 5 min. Stir in Sugar, Cardamom powder and Saffron soaked in Milk. Cook closed for another 5 min. or until the Kheer comes to a thick consistency. Garnish with sliced Almonds and serve hot or cold.