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ADVANCED

FOOD
SCIENCE
PROJECT
BY
AYESHA FAARIA.N

I M.Sc FSN

Carrot Millet Kheer


Ingredients
25g Barnyard millet
600ml milk
25g carrot (finely grated)
6-8 tbsp sugar
3-4 almonds (thinly sliced for garnishing)
4-5 raisins
1/2 tsp ghee
1/2 tsp rose essence

Method
1. Boil milk. Add the barnyard millet and the carrot.
2. Simmer on medium flame for 20 minutes till slightly thick.
3. Add the sugar and boil on slow flame for 5-10 minutes with constant
stirring.
4. Remove from fire. Add rose essence or almond essence to taste.
5. Fry raisins and thinly sliced almonds in ghee.
6. Serve chilled garnished with fried almonds and raisins on top.

Kheer is a south Asian rice pudding made by boiling rice, broken wheat, or vermicelli with
milk and sugar, it is flavoured with cardamom, raisins, saffron, cashewnuts, pistachios or
almonds. It is typically served during a meal or as a dessert. Kheer is prepared in festivals,
temples, and all special occasions. It is an essential dish in many Hindu feasts and
celebrations. It is also popular among Muslims for Islamic celebrations throughout India and
Pakistan. It is considered as holy dessert. In carrot millet kheer, rice is replaced with
Barnyard millet since it is rich in iron, calcium and other minerals. It also has the lowest
carbohydrate content. Carrot is also used which makes the kheer more nutritious.