Wash and peel the skin off from carrots and slice them horizontally in to circular pieces. Put the carrot slices in a cooking vessel along with almonds. Immerse the slices in water.

Cook them together till they turn soft and tender.You can pressure cook too.

Blend the cooked carrot slices plus almonds in to fine puree using a mixer. Heat a wok or cooking pan and transfer the carrot puree in to it. Saute this puree in simmer till the raw smell of carrot reduces. At this stage include milk, sugar and cardamom powder. Let the mixture boil for 2 minutes. Then switch off.

Rich and nutritious carrot kheer is ready. Serve it warm as a dessert.

I prepared the kheer of spooning consistency, little thicker than normal payasa. If you prefer you can add additional milk.

The almonds enhance the taste and make it rich. So I recommend not to skip it.

I have pressure cooked the carrots for 3 whistles and in simmer for 5 minutes. You either use pressure cooker or open pan to cook.