Buckwheat Carrot Pudding / Kheer
Ingredients:
- 3/4 Cup cooked Buckwheat
- 3/4 cup grated Carrot
- 2-3 tsp Desi Khand
- 1 tsp desi ghee
- 250ml Milk
- Some nuts, seeds & Dry fruits
- Cardamom, kesar or cinnamon for flavour
Directions:
- Melt 1 tsp desi cow ghee in a pan
- Roast nuts & seeds in ghee
- Add raisins, stir & remove from pan
- Add grated carrot to pan
- Stir & roast carrot until moisture is absorbed
- Cover & cook for 3-4 minutes
- Add cow milk ( I am using kesar milk )
- Transfer cooked buckwheat into the pan
- Stir & mix very well
- Once start to boil, reduce heat & simmer for 6-7 minutes
- Once done, Add desi Khand & roast nuts & seeds
- Switch off the heat
- Serve warm or at room temperature
- Enjoy Your healthy Buckwheat Kheer / porridge / pudding or payasam for breakfast or dinner