Carrot kheer recipe

• 1 l (1.8pints) Full-fat milk
• 250 g (8.8oz) Carrots, peeled and grated
• 3 tbsp Sugar
• 1 Saffron
• 0.5 tsp Green cardamon seeds, powdered
• 2 tbsp Pistachios
• 2 tbsp Flaked almonds, toasted
• 30 Caremelized pine nuts, to serve

1. Heat the milk in a wide, heavy-based saucepan, stirring and scraping the base with the spoon frequently to make sure the milk does not catch and burn.
2. If you are standing at the cooker you can increase the heat and stir constantly, but if you are busy in the kitchen (please do not stray too far!)
3. keep it on a low heat.
4. Keep cooking until it reduces by about one third - this takes about 25 minutes depending on your pan and heat.
5. Add the carrots and continue cooking for another 15-25 minutes or until they are soft and the milk is as thick as you like it.
6. This is a personal thing - I like it quite thin but others like it quite thick; you will need to keep up the stirring though.
7. Stir in the sugar, saffron and cardamom powder, cook for another 2 minutes and taste for sweetness.
8. Chilling any food dulls its sweetness, so you may need to add a little more than you would deem necessary.
9. Cool and then place in the fridge, covered with clingfilm as milk absorbs flavours from other food in the fridge.
10. When ready to eat, serve in bowls sprinkled with the nuts.

l, carrots, sugar, saffron, cardamon seeds, pistachios, almonds, nuts

Taken from www.lovefood.com/guide/recipes/11558/carrot-kheer (may not work)