IngredientsMilk – 750 g Carrots – 150 gm Chinese – 4-5 tsp Almonds – Raisins –
Grind the Carrots . Place the carrot paste on low flame and as it starts boiling add milk and sugar. Keep stirring so that all the ingredients mix well. Let remain on low flame for a while till the kheer thickens. Garnish with saffron and small pieces of almonds, pistachios and cashews.