It is easy to over-indulge in your favourite sweetsduring the festive seasons. But why compromise on your diet? For all you weight watchers out there, this Diwali, indulge your sweet tooth, with Barbeque Nation’s delicious yet healthy, low-calorie dessert recipes.
Corn & Carrot Kheer
Ingredients
- Carrot 250gms
- Corn kernels 1/2 cups
- Water 2 cups
- Ghee 1tbsp
- Milk 1ltr
- Sugar ½ cup
- Almonds 15 nos
- Pistachios 15 nos
- Green cardamom powder 1/4 teaspoon
- Saffron (kesar) 1 pinch. soaked in one tablespoon warm milk
Method
- Step 1. Wash and peal the carrots, using a grater, grate the carrots and squeeze the excess moisture & set aside.
- Step 2. In a medium sauce pot add 2 cup’s water and bring to a boil , once the water starts boiling add the corn kernels and cook it for about 5 mins on a medium flame. Drain the water and coarsely grind the corns, set aside.
- Step 3. Chop the almonds in small cubes and on a small fry pan dry roast the almonds for about 3 mins or till it becomes crunchy. Follow the same process for pistachios. Set the nuts aside allow them to cool.
- Step 4. In a small bowl soak the saffron & cardamom powder with milk, set aside.
- Step 5. In a deep non-stick pan heat ghee add carrots& sugar, sauté till the raw flavor of carrot is gone.
- Step 6. In the same pan add milk and allow the mixture to cook, once the mixture starts boiling slowly stir in the corn mixture, saffron mixture and mix well and simmer on a low flame for about 5 mins.
- Step 7. Keeping aside a few pistachios & almonds for garnish, add the rest to the prepared kheer.
- Step 8. Let the kheer cool down to room temperature. Then keep it in a refrigerator to chill for about 1hour.
- Step 8. Garnish the kheer with reserved pistachios, almonds and serve chilled.
Preparation Time 20 Mins
Cooking time 30 mins
Serves. 4 portions
