Cooking web notes

Am a great fan of channadal kheer and this time i tried them bit different by using carrots along with channadal, for my surprise both together works out wonder,I simply pressure cooked channadal and carrots and combined together along with jaggery syrup and condensed milk and its such an easy dessert, this droolworthy kheer gets ready in less time and we enjoyed having them warm..This kheer suits prefectly for any sort of festivals or either simply as a dessert after a festive lunch..Personally i felt adding carrots to this channadal kheer turned out more tasty also colourful without any food colour..Sending to Celebrate Sweets-Kheer guest hosted by Umm, event by Nivedita and to Only Festive Event guest hosted by Preeti, event by Pari..




1cup Bengal gram (channadal)
1cup Carrots (chopped)
3/4cup Jaggery
1/4cup Sweetened condensed milk
Few Cashew nuts
1tsp Ghee
1/2tsp Cardamom powder

Soak the bengal gram for half an hour, pressure cook the dals and carrots separately until the dals and carrots turns soft, grind coarsely the dals and grind as fine paste the carrots.... make a syrup with jaggery with a cup of water.. strain the jaggery water.. boil the jaggery water and add the carrots paste,grounded channa dal, condensed milk, cardamom powder... cook until they turns slightly thick..

Fry cashewnuts in the ghee and add the nuts to the kheer, also garnish the kheer with any nuts as u desire..serve hot or chilled!