Carrot Beetroot Kheer

Instructions

1. 1

   Wash and peel the carrots and beetroot. Grate them finely.

2. 2

   In a heavy-bottomed pan, add the grated carrots and beetroot. Cook on medium heat for about 5-7 minutes until they soften.

3. 3

   Add the milk to the pan and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.

4. 4

   Once the mixture thickens, add the sugar and stir well until it dissolves completely.

5. 5

   Add the cardamom powder and mix thoroughly.

6. 6

   Cook for another 5 minutes, then remove from heat.

7. 7

   Allow the kheer to cool slightly, then refrigerate for at least an hour before serving.

8. 8

   Serve chilled, garnished with nuts or saffron if desired.