Carrot Kheer is rich, creamy, delicious, and full of carrot flavor. This Indian Carrot Milk Pudding is a beautiful twist to a traditional Kheer recipe with a vegetable like a carrot. But you will definitely not feel even a hint of eating vegetables, the only thing you will see is a beautiful color from carrot. This recipe is super easy to follow with very few ingredients.
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Carrot Kheer / Indian Carrot Milk Pudding:
Carrot Kheer is different than carrot Halwa or Indian carrot pudding. This dessert is in a liquid form, which mainly includes milk and cooked carrot paste. Yes! I have blended the cooked carrots into a puree and then added them to the boiled milk.
So the Kheer will get all the benefits and flavor of carrot, but it will have the smooth, creamy, and soothing texture. And it will make this Kheer fussy-kids friendly.
Behind The Carrot Kheer:
My family loves Kheer, whether it is Rice Kheer or this Paneer Kheer. And now, this Carrot Kheer is a new addition to our favorite Kheer list.
I stumbled upon the recipe of Carrot Kheer from one of the cookbooks from the library. I instantly loved the idea and the picture of the recipe. And I decided to give it a try. I made it as per my preferences, and we loved it. And so I decided to share this visually stunning Kheer with you all as well.
So this recipe is adapted from the book Pure Vegetarian by Lakshmi Wennakoski-Bielicki. And I have tweaked it as per my style and preferences.
Let’s Find Out What We Need For Carrot 🥕Kheer:
We need very few ingredients for this stunning Carrot Kheer / Indian Carrot Milk Pudding. The must for the recipe is full-fat milk and fresh carrots.
- Full-Fat Milk
- Carrots
- Sugar
- Ghee
- Saffron (Optional)
- Cardamom Powder
- Chopped Nuts (Optional)
- Carrots: I have used Indian red carrots for this recipe. They are my absolute favorite and are available in Canada during the few months of winter. So during these months of winter, I take full advantage and enjoy most of the carrot-based recipes.😉 I have used these carrots in my Carrot Cake Eggless | How To Make Eggless Carrot Cake and Whole Wheat Carrot Muffins Eggless │ Healthy Carrot Muffins recipes. So, in a nutshell, use fresh, juicy, and your favorite carrots for this recipe.
- Milk: This Kheer is rich and very creamy. So we need to use full-fat milk and then reduced it by boiling to almost half. And adding carrot puree will make it further creamy and thick. So don’t use low-fat milk, and if that’s what you have access to, replace 2 cups of milk with 2 cups of heavy cream.
- Sugar: There will be a natural sweetness of carrots in this Kheer. And so we will not need so much sugar. I have added ½ cup of organic cane sugar, and that makes the Kheer perfectly sweet. But go with your preference for sweetness, and add a little less or more sugar. At first, you can add ⅓ cup of sugar, taste, and add more if needed. Also, you can use regular white sugar instead of cane sugar.
- Saffron: For me, saffron is a must in my Kheer for a warm, sweet, and luxurious taste. And also not to forget a yellow hue, it imparts to the recipe. But it is optional if you don’t have access to saffron strands.
- Cardamom Powder: This spice provides a nice and warm flavor to the Kheer. It goes very well with carrots and milk. So do not skip cardamom powder.
- Nuts: I have added chopped blanched almonds and pistachios. But you can use nuts of your choice, either only almonds or pistachios.
- Ghee: We just need a tablespoon of Ghee to saute carrots. But you can also use butter instead.
How To Serve:
- Carrot Kheer can be served warm or chilled. But I would highly recommend serving chilled Kheer.
- So once the Carrot Kheer cools down to room temperature, place it in the fridge for at least a couple of hours. The more it will be chilled, the tastier it will be.
- We can make this Kheer well ahead of time. It will stay in the refrigerator for up to three days. Serve the Carrot Kheer as a dessert after dinner or during lunch.
How To Make Carrot Kheer / Indian Carrot Milk Pudding with Step by Step Instructions and Pictures:
Heat milk into a large, heavy-bottom pot or a pan and bring to a boil. As soon as it starts boiling, turn the heat on medium, and add saffron strands.
Continue boiling milk on moderate heat, stirring it continuously until it reduces by approximately 3 cups.
So when you see you have almost 5 cups of milk left, turn the heat on low. Make sure to stir it in intervals.
Heat Ghee in a small pan and add shredded carrots.
Cook the carrots on medium heat for about 5 minutes or until they are tender and turned into a bright orange color.
Now take ⅓ cup of hot milk from the pot you have on low heat, and add it to carrots.
Mix well and cook until all the milk is absorbed.
Turn off the heat and let the carrot mixture cool down a bit.
Then transfer it into a blender jar and blend into a fine puree.
The puree should be smooth without any bits of carrots. If your blender doesn’t make a fine puree, you can pass the puree through a fine sieve.
Now add this carrot puree into milk cooking on low heat.
Mix well and turn the heat on medium; bring the carrot milk again to boil, stirring constantly.
Add sugar, cardamom powder, and chopped nuts. Mix well and continue boiling carrot milk for 10 minutes; the milk should be thick and creamy.
Remove from the heat and let it cool down completely. Set it in the refrigerator and chill for at least two hours before serving.
You can also enjoy this Carrot Kheer warm if you prefer.
Carrot Kheer / Indian Carrot Milk Pudding is creamy and visually stunning with super deliciousness. If you like Carrot Halwa, you must try this recipe. Surprise your friends and show your love to family members by making this beautiful dish.🥰
So I hope you will like this recipe and if you make them, please leave your comment. You can also easily rate the recipe in the recipe card below.
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Recipe Card
Carrot Kheer / Indian Carrot Milk Pudding
Ingredients
- 8 Cups full-fat milk ((2 litre))
- 2 Cups freshly shredded carrots ((2 large carrots))
- ½ Cup cane sugar ((More or less as needed))
- 1 tablespoon Ghee ((Or butter))
- Few strands of saffron
- ¼ teaspoon cardamom powder
- 2 tablespoon chopped nuts ((almonds and/or pistachio))
Instructions
- Heat milk into a large, heavy-bottom pot or a pan and bring to a boil. As soon as it starts boiling, turn the heat on medium, and add saffron strands.
- Continue boiling milk on moderate heat, stirring it continuously until it reduces by approximately 3 cups. So when you see you have almost 5 cups of milk left, turn the heat on low. Make sure to stir it in intervals.
- Heat Ghee in a small pan and add shredded carrots. Cook the carrots on medium heat for about 5 minutes or until they are tender and turned into a bright orange color.
- Now take ⅓ cup of hot milk from the pot you have on low heat, and add it to carrots. Mix well and cook until all the milk is absorbed.
- Turn off the heat and let the carrot mixture cool down a bit. Then transfer it into a blender jar and blend into a fine puree. The puree should be smooth without any bits of carrots. If your blender doesn’t make a fine puree, you can pass the puree through a fine sieve.
- Now add this carrot puree into milk cooking on low heat. Mix well and turn the heat on medium; bring the carrot milk again to boil, stirring constantly.
- Add sugar, cardamom powder, and chopped nuts. Mix well and continue boiling carrot milk for 10 minutes; the milk should be thick and creamy.
- Remove from the heat and let it cool down completely. Set it in the refrigerator and chill for at least two hours before serving.
- You can also enjoy this Carrot Kheer warm if you prefer.
Thanks for coming! Let me know what you think.