Name: Vegetable Kheer (With Beans, Carrot and Potato) recipe by Sharmila Kingsly at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Milk 1 litre; Water 1 cup; Carrot 1/4 cup; Beans 1/4 cup; Potato 1/4 cup; Sugar 1/2 cup; Salt a pinch; Ghee 1 tbsp; Saffron few strands; Mixed Nuts 1/4 cup; To Grind: Almonds- 12-15; Unsweetened Khoya 1/4 cup, crumbled; Milk - 1 tbsp

ABOUT Vegetable Kheer (With Beans, Carrot and Potato) RECIPE

If you serve the kheer to anyone the might not even guess as it has veggies in it the vegetables blend very well with the nuts and resemble one among them. You will surely get appreciated in your home when you prepare them.

Ingredients Serving: 4

Milk 1 litre
Water 1 cup
Carrot 1/4 cup
Beans 1/4 cup
Potato 1/4 cup
Sugar 1/2 cup
Salt a pinch
Ghee 1 tbsp
Saffron few strands
Mixed Nuts 1/4 cup
To Grind: Almonds- 12-15
Unsweetened Khoya 1/4 cup, crumbled
Milk - 1 tbsp

Instructions

Chop the carrots, beans and potato into very small cubes. Soak the Almonds in hot water and set aside. In a large vessel add in the milk, water and start boiling. The vegetables will get cooked in the milk and it will take some time.
Add in the chopped vegetables inside the milk and give a quick start and let it cook. Add a silver coin in the vessel it will prevent the milk from over flowing and keep on stirring at regular intervals to avoid getting burnt at the bottom.
In a blender add in the crumbled khoya, soaked almonds, milk and blend to a fine paste. Check if the vegetables are cooked.
Add in saffron, sugar and the ground khoya, almond paste to the kheer and mix well. Keep on stirring to ensure all the ingredients are evenly mixed. Now the milk would have become a bit thick and the kheer consistency would be reached.
Add 1 tbsp of ghee roast the nuts and mix with the kheer. Give a quick stir and turn off the flame. Serve hot.

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