TOTAL TIME 50 Minutes
CUISINE Indian, South Indian
SERVINGS 10 Servings
– Peel the carrots and chop them into small cubes. Place it in a pot that will be able to fit inside the instant pot. – Add the milk to the carrots and place the pot inside the instant pot. – Make sure that the inner pot of the instant pot has an inch of water in the bottom and place the pot with that carrot on the trivet. – Close the instant pot and set it on pressure cook / manual for about 15 minutes.
– Let the steam release naturally and then remove the cooked carrots. – Using an immersion blender, blend it very smooth. If you don't have an immersion blender, wait till the carrot mixture cools down and then grind it in a regular blender. – Transfer this mixture to a heavy bottom pan. I love my Dutch oven for this. – Add the sugar and mix well.
– Also add the evaporated milk (if using) or add more whole milk and mix well. – Let the kheer come to a boil and then let it simmer for 10 to 15 minutes. – At the end add the saffron thread and cardamom powder. – Turn off the heat and garnish the kheer (if using). Serve warm or chilled.