Carrot oats spiced kheer and Winter morning Diaries…
Whats the best part about winters? of course the few golden hours of early morning sleep! When you know the world is going to stir into its crazy routine in few hours, like every ‘normal’ human I looooove to cosy up in bed bundling up with warm wollens . Two years back I wouldn’t have bargained this sleep for anything in the world. But 2014 winter was something different. In our quest for more physical activity, me and hubby stumbled upon this beautiful place.
A mere 10 minutes drive from home, and you see early risers and fitness freaks of all ages and backgrounds , sweating it out in the warmth of early Sun rays of winter. It’s a pleasure to watch 70+ citizens committing to a fitter lifestyle as much as were 2-3 year old kids chirping with a contagious enthusiasm. A day started with a good run in the play field filled us with so much positive energy. But come summers, the arrival has to be very early, as here in the east, 6:30 morning looks more like a mid day. Plus the added humidity. So, this winter when Facebook flashed last year’s memories on our timelines we realised it’s time to kick our butts out of bed and get going.
Coming back to the recipe, the queen of winters, our own red carrots or gajar, how can she be left behind! Last year I had made this sweet and hot carrot chutney, and today it will be what I call a cheat’s carrot halwa – carrot kheer. It’s got the same flavours, minus the loaded calories . It’s creamy, looks rich, and can be cooked in a jiffy! Ten minutes is what you need if you have your grated carrots ready. Serve a big warm / hot bowl of this kheer either as a breakfast or as a dessert, it sure is going to win you accolades.
Recipe adapted from Quaker oats recipe book (came free with 1kg packet of oats😊)
- Ghee/ clarified butter/butter – 1 teaspoon
- Grated carrots( fresh and red ones) – 1 cup ( roughly from two medium sized carrots)
- Oats (I used instant ones)- ¼ cup
- Milk- 1 cup( or more if you want the kheer to be more liquidy)
- Condensed milk*-2 to 3 tablespoons ( increase or decrease the amount according to the sweetness you prefer)
- Mix of spices- ½ teaspoon ( cinnamon,big and small cardamom, nutmeg, cloves, dry ginger- roast one or two pieces of all spices, grind and store in an airtight box, use as required. You can increase or decrease the amount of any spice or omit any according to the taste preference. But the spicier the better 😊
Optional – raisins/ roasted nuts /any dry fruits
To make it more healthier you can omit condensed milk. Once the kheer is cooked completely, drizzle some honey before serving.
- In a flat pan, dry roast oats for few minutes. Do it on a low flame, as they will burn pretty quickly.
- Take out the oats in a plate, to the same pan add ghee/butter, saute grated carrot for few minutes.just till it’s coated well with ghee and carrot slightly changes it’s colour.
- Add milk, mix well with carrot.
- Add oats and stir continuously.
- Mix in spice powder.
- Lastly you can add condensed milk/ sugar, dry fruits give it a boil and switch off.
- If using honey do not add any sweetener, just add dry fruits, bring it to a boil and switch off the flame. Stir in honey after that.
- Serve it piping hot in BIG bowls. Makes for an excellent breakfast too!
Here’s a bowlful of warmth for a healthy life!!