PARSNIP KHEER INDIAN STYLE

                                   Parsnip kheer

I was craving for Indian desert, took a peek  inside my fridge and found these beautiful parsnips.

These are versatile root vegetable, I often used them to make soups or roast them. Today I thought why not make kheer (Indian desert), generally it’s made with carrots.

This vegetable is much sweeter then carrots in nature, which means if any one is looking for healthy version of desert, here it is. You can totally void the sugar.

I used 1 tblspn of sugar.

 Step by step pics 

Wash and peel parsnip

prepare all ingredients 

In a skillet add ghee and roast parsnip for few minuts 

add milk

once it thickens  

transfer to blender and make a smooth paste(this step is totally optional)

transfer back to same pan 

add more milk as desired along with crushed cardamom,sugar and saffron,cook until reaches desired consistency 

transfer to bowl and serve warm or cold 

enjoy

Total time 25 mins / preparation 5 minutes / cook time 20 minutes

Ingredients:

1 cup peeled parsnips grated

2-tblspn ghee

1 ¾  cup milk

7-8 pistachio finely chopped

1 tblspn sugar or adjust as per your taste

8-10 strands saffron (soaked in 1 tblspn warm milk)

10-silvered almonds to garnish

In a heavy bottomed pan, heat ghee over medium heat.

Add grated parsnips and sauté for 4-5 mins over low heat. Stirring continuously.

Add ¾ cup milk, mix well and bring it to a boil. Cook on medium flame.

Once the parsnips thickens, remove from stove and transfer to blender, and blend till it reaches the desired consistency)

Blending is totally optional, it gives very rich and smooth texture to kheer.

Transfer parsnips back in the same pan, add rest of the milk or more if you like.

Once the milk comes to little boil, add sugar

Turn the heat to low. Pour the saffron mix and cook until kheer starts to thicken. Stir continuously to avoid burning.

Add crushed cardamom seeds, give it a stir.

Turn off the heat. (You can serve kheer warm or cold)

Transfer it to a small serving bowl.

Garnish by sprinkling finely chopped pistachio and silvered almonds and serve.