Kheer or payasam is a type of pudding made by boiling milk and sugar with either one of rice, semiya/vermicelli, millets, broken wheat, poha, carrot, almonds, tapioca pearls and topped with cashews, almonds, pistachios, dessicated coconut, cardamom, raisins, saffron.
Today I am preparing with carrots.
How to make:
1. Soak almonds in water for about an hour to peel skin off.
1. Soak almonds in water for about an hour to peel skin off.
2. Wash and peel carrots. Cut both the ends.
3. Cube them into chunks. Peel off the skin from almonds just by holding it and twisting in between your fingers.
4. Turn ON an instant pot, press SAUTE.
5. Add 1/2 cup of water first so that milk doesn't stick on the bottom. Don't skip that.
6. Now add milk, carrot chunks and almonds.
6. Close the lid. Press CANCEL. PRESSURE COOK for 2 min with vent in SEALING position. Leave it to natural pressure release(NPR). Open the lid. Using your hand blender, you can blend the hot ingredients to blend smoothly inside the instant pot. If you don't have blender, let it cool to room temperature and grind them to a smooth paste and transfer to the pot again.
7. Add sugar and cardamom powder. Press SAUTE, let them again simmer for 2 minutes.
9. If you want them thick, don't add water. If you want little bit runny add water and simmer for 2 mins.
A small video to make this kheer:
Ingredients:
Carrots - 500g
Whole milk - 1l/4 cups
Cane sugar - 1/2 cup
Almonds - 1/4 cup
Cane sugar - 1/2 cup
Cardamom powder - 1 tsp
Water - 1/2 cup
How to make:
1. Soak almonds in water for about an hour to peel skin off.
1. Soak almonds in water for about an hour to peel skin off.
2. Wash and peel carrots. Cut ends and cube them into chunks.
3. Turn ON an instant pot, press SAUTE.
3. Turn ON an instant pot, press SAUTE.
4. Add 1/2 cup of water first so that milk doesn't stick on the bottom. Don't skip that.
5. Peel off the skin from almonds just by holding it and twisting in between your fingers.
6.. Now add milk, carrot chunks and almonds.
6. Close the lid. Press CANCEL. PRESSURE COOK for 2 min with vent in SEALING position. Leave it to natural pressure release(NPR).
7. Open the lid. Using your hand blender, you can blend the hot ingredients to blend smoothly inside the instant pot. If you don't have blender, let it cool to room temperature and grind them to a smooth paste and transfer to the pot again.
8. Add sugar and cardamom powder. Press SAUTE, let them again simmer for 2 minutes.
9. If you want them thick, don't add water. If you want little bit runny add water and simmer for 2 mins.
Note:
1. Almonds are used as a thickening agent to this kheer. If you don't have almonds use cashews of the same quantity.
2. Adjust sugar according to your taste buds.
3. If you are allergic to nuts or you don't like them, just simply omit it and do the same process. But your kheer will little watery.
4. You can add nuts of your choice too. But I omitted it here.
