Week 4 Day 1 of BM #58 -
We once invited an elderly lady who was lactose intolerant for dinner. I was thinking of all the options for the dessert to be served for her which is healthy as well as vegan.
My husband is a great fan of almond and carrot kheer. So I converted the traditional kheer into a vegan one by eliminating the milk and adding shredded coconut and water.
I used a high power blender and so I was able to blend the coconut without any residue.
Our guest fell in love with the kheer and took some home to enjoy later! We came to know that she was fond of desserts and she was very happy that I took pains to make a vegan dessert for her.
Recipe Source here
Carrots, peeled and chopped 2 cups
*Coconut, Fresh/Frozen shredded 1 cup
Almonds 1/2 cup
Water 2 cups
Sugar 1/2 cup + more if needed
Cardamom Powder 1/2 tsp
Cashews, roasted for garnish
*A combination of Thick and thin coconut milk can be used if preferred.
Method Of Preparation -
In a high power blender, blend the carrots, almonds and coconut with a cup of water into a fine puree.
[Another way to do this is to boil the carrots and almonds and use coconut milk.]
Cook the puree until it comes to a rolling boil.
Add more water and sugar and let the sugar dissolve and the kheer thicken.
Add cardamom powder and adjust the consistency by adding more water if preferred.
Refrigerate the kheer and serve it cold by garnishing it with roasted cashews.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58.
Preparation Time 30 min