| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
- 500 ml Milk – (I used Amul full cream)
- 3/4 cup Sago / Saboodana Pearls
- 1 cup Carrots Sweet – (grated)
- 1 tsp Butter Ghee Clarified /
- 1/2 tsp Cardamom powder
- 1 pinch Saffron
- Dry Nuts :
- 8 Almonds (blanched)
- 8 Cashews (broken)
- 1 tsp Pistachios – (chopped)
- nuts rose petals Keep few and dry separate for garnishing.
Ingredients
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Instructions
- First tale 1 tbsp of milk and soak saffron in it and keep in the refrigerator till we do rest of our preparations. The saffron leaves a darker color when soaked and refrigerated.
- Wash and soak sago pearls in a bowl for 40-45 mins before cooking.
- Heat ghee in a wok and add grated carrot in it. Saute it for few minutes till the raw smell goes off and the carrots take a dark color.
- Add milk in the same wok and let it boil. As soon as it starts boiling, add cardamom powder and soaked sago pearls. Cook on low flame by stirring continuously.
- Carrot has it’s natural sweetness so here we won’t be adding any sugar. Just make sure while making this pudding, you choose the sweetest carrots.
- You will now see the milk getting thick. Add saffron soaked milk and chopped nuts and save few for garnishing at the end.
- Allow it cook for some more minutes till the milk starts getting thick and creamy.
- Turn off the gas and transfer it into the serving bowls or glasses. You can either serve it hot or chilled.
- Take some chopped nuts and rose petals and garnish the kheer before serving.
Recipe Notes
If you liked this fasting sugar free recipe, then do let me know your feedback in comments below. Thanks for stopping by!
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