I am not one for huge celebrations...have always been overly-practical, even when it comes to celebration...prefer minimum fuss and fanfare!!! But there are some times and occasions when even the Queen of Practicality(myself!!!) wants to cheer...
Well, for one it is the beginning of a New Year in the South Indian calendar...so, Happy Tamil New Year / Happy Vishu to one and all!!! A new season and new year are definitely big reasons to celebrate....plus, the other occasion that makes me want to celebrate right now, is the fact that I am on my 50th post with this blog!!! Yaaaaahoooo!!!!
So, here is my two-in-one celebration recipe...of course, you know me...it is definitely Healthily Decadent...you will see...also here is a little verse, my daughter (the precocious poet, herself!) wrote to help me celebrate my blogging milestone!!!
"When my Mom started blogging...
She started with a blog about cooking,
And wanted to share it with Everyone,
So her experience would be Fun!
So, I made this poem for her 50th post,
Now let us all make a toast! Yippee"
This dual celebration recipe for Carrot Beetroot Kheer makes its way to Shama's Payasam/Kheer Festival event. I tried out a variation to the Carrot Kheer I prepare usually, by adding some beets to it and of course, nut-obsessed that I am, had to also add some almonds and cashewnuts...which to my mind...make any dish richer and creamier than it normally would be...so here is a crazy yet surprisingly tasty kheer/pudding...let the celebrations continue...I hope!
Recipe for Carrot-Beetroot Kheer with a nutty flavor(South indian style pudding)-
Prep/cook time: 25-35 mins.
Carrots - 3 chopped
Beetroot - 1 small chopped
Almonds and cashew nuts - 1/2 cup chopped, combined
Milk - low fat - 2 to 2.5 cups
Sugar - 1/2 cup(could add more for sweeter kheer...I like my sweets to be not overly sweet)
Cardamom powder - 1 tsp
Saffron - few strands
For garnish - slivered almonds roasted(would taste better if roasted in a little ghee/clarified butter)
In a heavy-bottomed pan, let the milk boil on a low flame and keep stirring so it does not stick to bottom of pan.
In the meanwhile, blend together chopped carrots, beetroot and the almonds with a few more spoons of milk till you get a fine paste.
Then, add the blended carrot mixture to the boiling milk alongwith the cardamom powder and saffron strands.
Let the mixture cook on a medium or medium-low flame until it comes to a slow bubbling consistency...which takes 8 to 10 mins...do not boil too long or the mixture could end up becoming watery.
Once you a get slow rolling bubble consistency, take off the heat and add sugar...garnish with roasted slivered almonds.
This kheer tastes best when it has been chilled in the refrigerator for atleast a couple of hours...plus the consistency becomes creamier after refrigeration...