200g vermicelli
1 1/2 litre milk
3 carrots, finely chopped
25g sugar
25g cashew nuts
2 tbsp pistachios
2 tbsp grated coconut
1 tsp ghee or butter
4 cardamoms

Carrot Vermicelli Kheer

1. Heat ghee in a pan, roast the vermicelli until golden color.
2. Add boiled carrots to a blender and blend to a smooth paste.
3. Boil the milk, add roasted vermicelli, carrot paste, cardamoms powder, grated coconut, sugar, cashew nuts and cook until the vermicelli gets swollen.
4. Remove from heat and let it cool.
5. Serve chilled.