1
Wash, peel, and grate the carrot.
2
Chop almonds, crush green cardamom and grate the jaggery.
3
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.
4
Add grated jaggery and continue to cook until the kheer is well blended.
5
Cool and add powdered green cardamom and mix well.
6
Serve hot or cold, topped with chopped almonds.
