Carrot Kheer (Carrot Payasam)
Carrot 500 grams
Milk 1 litre
Sugar 100 grams
Saffron a pinch
Almond flakes (pieces) 1 tablespoon
Clean and peel the carrots, and cut them into small pieces.
Cook the carrot pieces adding some milk till it becomes tender.
Remove the carrot pieces from heat, add sugar to it and mash it to a paste.
Cook the rest of the milk on low heat adding the saffrons.
Add the carrot paste to this and mix well.
Allow to cool.
Serve chilled garnishing with fried almond flakes and saffron strands.