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    Carot and Rose water Kheer

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    Carot and Rose water Kheer

    This delightfully comforting pudding soothes all your troubles with its milky veil. Serve it hot in winter or cold straight from the refrigerator in summer. I pour individual portions into cut-glass bowls or serve it in moroccan tea glasses.

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 1.2 litres Full-fat milk
    • 100g Basmati rice
    • 2 Medium carrots
    • 60g Caster sugar
    • 40g Blanched almonds, chopped into fine slivers
    • ½ tsp Crushed cardamom seeds or ground cardamom
    • 200ml Double cream
    • 1-2 tbsp Rose water, to taste
    • 10g Dried damascan rose petals
    • 40g Pistachios, crushed or finely chopped


    1. Pour the milk into a heavy-based saucepan and stir in the rice and grated carrots. Bring to the boil, reduce the heat and simmer gently for 10 minutes, stirring frequently.
    2. When the rice is cooked, sprinkle in the sugar, almonds and cardamom seeds, and simmer for a further 5 minutes, until the sugar has dissolved completely.
    3. Finally, pour in the cream and heat for another few minutes until the cream imparts its silky texture throughout the pudding. Remove from the heat and stir in 1 tbsp rose water. Add more to taste, if you like. Serve hot or cold, crowned with a topping of dried rose petals, if you have, and ground pistachios.

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