Carrot Kheer | How to make Carrot Kheer

By Suma Rowjee  |  28th Aug 2015  |  
4.8 from 4 reviews Rate It!
  • Carrot Kheer, How to make Carrot Kheer
Carrot Kheerby Suma Rowjee
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About Carrot Kheer Recipe

Carrot halwa is a familiar dessert and one I profoundly love, but carrot kheer? I had my first taste of this at a friend's place and it was so good! Incidentally, this friend of mine is not a desserts person at all but this pudding has the honor of being among the 2 sweets she loves... but then you have to try really hard not to love this dessert. Creamy, rich, aromatic with saffron and cardamom...and so easy to make! A must have recipe in your books!

Carrot Kheer, a deliciously finger licking recipe to treat your family and friends. This recipe of Carrot Kheer by Suma Rowjee will definitely help you in its preparation. The Carrot Kheer can be prepared within few minutes. The time taken for cooking Carrot Kheer is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Carrot Kheer step by step. The detailed explanation makes Carrot Kheer so simple and easy that even beginners can try it out. The recipe for Carrot Kheer can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Carrot Kheer from BetterButter.

Carrot Kheer

Ingredients to make Carrot Kheer

  • Grated carrots - 1 1/4 cup
  • Whole milk - 1 liter
  • Condensed milk - 1/4 cup
  • sugar - heaping 1/2 cup
  • almonds - 10
  • cashew - 8-10
  • ghee - 2 tsp
  • saffron - a generous pinch
  • cardamom powder - about 1/4 tsp

How to make Carrot Kheer

  1. Soak the almonds and cashews for about 2 hours or more.
  2. Add milk in a heavy bottomed pan. Once it boils, turn the heat to low, allow the milk to simmer till it reduces to almost 3/4 liter. Remove from heat.
  3. Soak the saffron in about a tablespoon of warm milk.
  4. Meanwhile, heat ghee in another heavy bottomed pan. On low heat, toast the cashews till light golden in color, drain, keep aside.
  5. In the same pan, over heat low, saute the grated carrots for 3-4 mins. Take about 1/4 cup of the hot milk and add it to the carrots.
  6. Cover and cook on low heat, till the carrots are soft. Turn off the heat.
  7. Pocess the cooked carrots along with any milk left in a blender along with the soaked almonds and cashew till very smooth.
  8. Take about a cup of the reduced milk in a bowl, whisk in the condensed milk and the ground paste. Ensure there are no lumps.
  9. Mix this into the remaining milk, add the sugar (if using). Stir in the soaked saffron. Simmer on low heat for about 5 mins.
  10. Once cool, add the cardamom and the toasted chopped nuts.
  11. Serve warm or at room temperature or chilled.

Reviews for Carrot Kheer (4)

Bhavna Premaa year ago


Laxmi Prabhaa year ago

should say.. the best carrot kheer I've ever had.. thank you so much for the recipe

Vinita Agarwala year ago

cannot get the recepie soak in whht

Rekha Vidyadeesh2 years ago


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