Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
134 | 5.7 | 12.9 | 6.4 |
3-4 Katoris
20 minutes
3/4 Katori
- 2.5 cups skimmed milk
- 2 large carrots, grated
- 3 pods green cardamom, crushed and pounded
- 8 almonds, finely chopped
- 2 tsp jaggery, grated (optional)
- Wash, peel, and grate the carrot.
- Chop almonds, crush green cardamom and grate the jaggery.
- Cook grated carrot in the milk in a karahi on low flame until the milk thickens and the carrot is tender. If needed, cook on high flame for 10 minutes with constant stirring.
- Add grated jaggery and continue to cook until the kheer is well blended.
- Cool and add powdered green cardamom and mix well.
- Serve hot or cold, topped with chopped almonds.