Carrot almond kheer - Easy Instant pot dessert | Kheer in electric pressure cooker
I love my instant pot for making quick kheer / payasam. It helps with those sudden sweet cravings, especially when your husband has a sweet tooth. So this happened when my husband asked for “nomnom” as my little niece calls for snacks and when my husband asks for nomnom its always sweets. I was cutting carrots for stir fry and when he asked, I quickly grabbed my mini IP and made this delicious kheer. The addition of almonds gives this a beautiful texture.
INGREDIENTS
Carrots - Roughly chopped - 1 cups to 1.5 cups
Almonds - Blanched - 1/2 cup to 3/4 cup - to taste
Saffron - Few strands (Optional)
Cardamom - 3 whole or A dash of powder
Sugar - 1/2 cup
Milk - 3 to 4 cups
DIRECTIONS
Add water to almonds and microwave it for 1 minute. Wait for 2 minutes and the skin should peel right off.
Peel and chop carrots.
Add peeled carrots and almonds to the pot and add milk, sugar and cardamom.
Turn Instant pot ON on
PORRIDGE - 15 mins - Low pressure - Low Heat - Vent sealed and keep warm off
When the pressure is released, Blend everything together.
Notes
If microwave is not used to peel the almonds, boil for 5 mins and run it under cold water before peeling the skin.
if there is little more time to spare, I suggest Starting the slow cook on for 30 mins.
To make it completely vegan, cook almond and carrots to tender and add coconut milk or almond milk and bring to boil.