- ½ cup water
- 3 cups whole milk or full-fat coconut milk
- 1 (16 ounce) bag baby carrots
- ¼ cup cashews*
- ½ teaspoon ground cardamom, adjust to taste
- ½ cup sugar or sweetener of choice, adjust to taste
- Crushed nuts of choice, garnish
- Golden raisins, garnish
- Press the sauté button and add ½ cup water to the pot. Once the water begins to steam, pour the milk into the pot. (Make sure the water is steaming before adding the milk as this will prevent the milk from burning at the bottom of the pot.) Add the carrots, ¼ cup cashews, cardamom and stir.
- Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
- Naturally release pressure.
- Use an immersion blender to puree the contents of the pot (or use a blender to puree then pour the contents back into the pot).
- Press sauté. Add the sweetener to taste and stir until well combined. The kheer will thicken as it cools.
- Serve this dessert hot, warm, cold or at room temperature (I prefer carrot kheer to be chilled).
- Garnish with toppings (nuts and raisins) prior to serving.
- I use raw unsalted unroasted cashews in the dessert (I get them from trader joe’s but you can find them in most grocery stores). You can leave this out if you don’t tolerate nuts.
- You can replace the sugar with coconut sugar or jaggery if you don’t mind it changing the color of the dish. You can also use honey or maple syrup.