Carrot Rice Kheer with Monk Fruit

Ingredients

• 120 g grated carrot
• 30 g basmati rice, soaked
• 500 ml low-fat milk
• 8 g monk fruit sweetener (or to taste)
• 2 g green cardamom powder
• 8 g chopped almonds
• 5 g raisins
• 1 tsp ghee
• Pinch saffron strands (optional)
• 30 ml water

Preparation

1. Rinse and soak rice 15 minutes; grate carrot.
2. Heat ghee, lightly sauté carrot 2–3 minutes.
3. Add milk, drained rice, saffron; simmer stirring until rice soft and mixture thickens.
4. Stir in monk fruit and cardamom; cook 1–2 minutes more.
5. Add almonds and raisins; cool slightly.
6. Serve warm or chilled in bowls.