Here’s a double whammy of puddings that I am sharing as the first post of the Gregorian year 2018. A carrot kheer that is ready in minutes; in almost 15 minutes (minus the soaking time for almonds). All that needs to be done is grate the carrots, lightly saute them and blend them with the rest of the ingredients and the kheer is ready. Instead of a carrot halwa or for a kheer that is simmered for hours on stove till it thickens, we opted for this kheer. It is a lighter version and does not compromise much on taste coz the almonds add a delicious, healthy & nutty richness to it. We decided to turned the kheer into our breakfast by adding chia seeds to it and amping up its health quotient. It is certainly one of the tastiest, healthiest and easiest breakfast dishes you could make. It is spicy, nutty, sugar free, dairy free and gluten free. You can enjoy it as a dessert (with or without chia seeds) or for your breakfast. Here is what went into these glasses of deliciousness 😊
½ C Almonds (to make it nut free, swap almonds with seeds of your choice)
2 – 2½ C shredded Carrots
1 – 2 tsp Ghee or Coconut oil
2½ tbsp Date Syrup (or any sweetener of your choice)
1 C Milk (dairy or non dairy)
A pinch of saffron
¼ tsp Cardamom Powder
2 – 2½ tbsp Chia seeds
Soak the almonds in sufficient water for a few hours. (I keep them over night)
Remove skin and set them aside.
Soak a pinch of saffron in a few tablespoons of warm milk for at least an hour for flavors to steep.
Saute the carrots in ghee for 5 – 6 minutes or till the raw smell is gone and the carrots soften. (I did it on high flame in a non-stick pan)
Remove from the pan and allow to cool.
Add the almonds, cooled carrots, saffron milk, date syrup & rest of the milk and blend everything in a grinder (since I like slightly coarse texture of the mix) or in a blender (if you prefer smooth consistency).
Remove the contents in a bowl and serve the kheer chilled or at room temperature. Garnish with nuts.
However, in case you want to enjoy it with chia seeds, remove the contents in a bowl and stir in the chia seeds. Stir them again after 10 minutes. Stir again and cover and keep the bowl in the fridge, overnight or at least for 3 – 4 hours.
Stir the contents of the pudding again and spoon the pudding in bowls or glasses and add toppings of your choice.
Note – Feel free to add milk to the chia pudding in case it thickens upon refrigeration. (I prefer my kheer somewhat thick in consistency so advise you to adjust the amount of milk.)
Serves – 4
Thanks for your visit and see you soon again with another exciting recipe.