Carrot Turmeric Thandai Kheer

By Nitya Hegde

Apr, 1st

628

Servings

7 persons

Cook Time

20 minutes

Ingredients

7 - 9

Ingredients

Milk
Turmeric Powder
Grated Carrot
Wheat flour
Sugar
Clarified butter (Ghee)
Thandai Mix
Agar agar wondergel 30
Saffron and Rose Patels

Instructions

In a nonstick pan over medium heat add clarified butter.
Add grated carrot and sauté for 3-4 minutes until raw smell goes away. Turn off the heat.
In another bowl add all the other ingredients and whisk, mix well.
Pour these mixture on sautéed grated carrot. Over a medium heat bring it to boil about for 5-6 minutes. Turn off the heat.
Pour these mixture on a serving bowl to set. Let it cool down and keep it in a refrigerator for 2-3 hrs.
Garnish with saffron and rose patels, Serve Chilled.

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