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Carrot Kheer

Kheer is one of the most traditional and loved sweets found all over India. Over the years, I’ve made videos on many variations of kheer, each with its own unique charm, although Rice Kheer remains the most traditional. Once, my friends served me Carrot Kheer. While it was delicious, I felt something was missing—a certain balance of flavors that I couldn’t quite pinpoint. After experimenting a few times, I finally developed a simple yet delicious version of Carrot Kheer that I’m happy with.
Some of my younger friends, who usually avoid kheer, were pleasantly surprised when I served it to them as pudding. They loved it!
What I love most about Carrot kheer is that it can be made with just a few simple ingredients, yet the result is always rich and flavorful. This version, in particular, is delightful with its creamy texture and subtle sweetness.
Course Dessert
Cuisine Indian
Keyword Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 3 cups shredded carrots, divided
  • 4 cups milk, divided
  • ⅓ cup sugar
  • ¼ tsp crushed green cardamom
  • 2 tbsp sliced almonds

Instructions

  • Before shredding the carrot, it should be washed and peel, peeling is an important of preparation. Blend 1 cup of shredded carrots with 1 cup of milk into a fine paste.
  • Bring the remaining milk to a boil over low to medium heat in a saucepan. To prevent the milk from sticking, wet the pan with a little water before adding the milk.
  • Once the milk boils, add the shredded carrots and carrot paste. Continue boiling for about 15 minutes over low to medium heat, stirring occasionally. Scrape the sides of the pan to prevent sticking and browning.
  • Cook until the carrots are tender, and the milk has reduced by about half, becoming creamy. Stir often to avoid burning.
  • Add sugar, cardamom, almonds, and cashews, and let the mixture simmer for a few more minutes.
  • Turn off the heat.
  • As the kheer cools, it will thicken in texture.

Notes

Enjoy! To serve as a pudding, you should cook the kheer for 2 to 3 more minutes to thicken it, bringing it to a pudding-like texture.