- khaadyanweshi
- Mar 11, 2019
- 2 min read
Ingredients:
Carrot - 2 pieces
Khoa/ Kheer 250 gms
Milk - 3 cups
Ghee(clarified butter) - 4 table spoon
Sugar - 1 cup
Cashew - 20 pieces
Pistachio - 10 pieces
Cardamom seeds - 5 gms
Rose water - 1 tea spoon
Ripe Mango slices - 20 small pieces
Gulab Jamun - 5 pieces
Process:
First peel off and wash the carrots. Then grate those in a large bowl. wash the cashews and chop those, and put it in a small bowl.make dust out of the cardamon seeds and put it aside in a dry place. Grind the Pistachio in rough coarse form and keep that in another dry plate.
Add a cup of water in a sauce pan, and put it on top of an oven. Once the water start boiling add the cup of sugar and steer well. Once the water is reduced to 1/2 cup switch off the flame and put the pan aside.
Now put a kadai/ pan on flame. Put the ghee in that and once its melted, add the grated carrot in it. Keep steering the carrots until it stops releasing water. Once done, empty the pan in the sugar syrup. and mix well.
Now its time to use the kheer. First break/ cut the khoa in small pieces.
NB- If khoa was kept in fridge, then you can put it in microwave for 30 sec.
Then put the pan again in very low flame.and release all the broken/ cut khoa in that. Then with the help of a ladle keep steering and pressing to achieve a grain like texture. This need to happen thoroughly to get a smoothness in your final item.
Once this is done, add the milk in it small amount at a time and keep steering.Once it becomes a smooth batter, pour the syrup soaked carrots in it. then again keep steering.Add the chopped rose water and cashews in this stage. Keep steering until it becomes like a pulp. then spread the cardamom dust and mix it all well again.
In the mean time make rectangular bread pan ready by covering it with aluminium foil, keeping 3" extra foil each long edges.then spread the pistachios at the bottom. Then spread a thin layer of the pulp on it.
then spread the ripe mango slices to cover the pulp. Put another layer of pulp. Then put the gulab jamun one after another. then spread rest of the pulp to fill the gaps.
Once done, with extra portion of the foils wrap the top of the pan. Put the pan in oven for 15 minutes at 100 F.
Take the pan out of the oven and once its cooled down, put the pan in fridge for 5/6 hours.
then take it out of the pan, remove the foil, and cut it in slices and its ready to serve your guests.
Hope you will also try this at your home, and let us know your experience.
Enjoy!!
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