Carrot Kheer Recipe – Traditional Indian Carrot Pudding with Nuts

Last Updated on 2 months by Neha Deshmukh

Carrot Kheer Recipe – Traditional Indian Carrot Pudding with Nuts

Introduction

Oh, kheer! Is there anything more comforting? This Carrot Kheer (or Gajar ka Kheer as it’s lovingly called) is a hug in a bowl, especially on a chilly evening. I remember my grandmother making this every Diwali, the aroma of cardamom filling the entire house. It’s a little bit of work, but trust me, the creamy, sweet, and nutty goodness is so worth it. This recipe is a slightly adapted version of hers, tweaked over the years to be just perfect. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any kheer. It’s a celebration of simple ingredients transformed into something truly special. You’ll love it because:

• It’s incredibly flavorful – the carrots lend a subtle sweetness that’s beautifully balanced by the cardamom and nuts.
• It’s surprisingly easy to make, even if you’re new to Indian desserts.
• It’s a comforting classic that’s perfect for any occasion, from festivals to weeknight treats.
• It’s a beautiful color! That vibrant orange is just so inviting.

Ingredients

Here’s what you’ll need to create this delicious Carrot Kheer:

• 4 medium carrots
• 500ml water
• 750ml milk
• 1/3 cup sugar (adjust to taste)
• 1 tsp cardamom powder
• 1/3 cup mixed nuts (almonds, pistachios, walnuts)
• 1 tbsp ghee
• 10-15 crushed cashew nuts
• 10-15 raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Milk: Full-fat milk is key here. It gives the kheer that rich, creamy texture we all crave. You can use whole milk (around 3.25% fat) for the best results.
• Ghee: Don’t skimp on the ghee! Good quality ghee adds a beautiful aroma and flavor. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the dish.
• Nuts: Traditionally, almonds and pistachios are used, but feel free to experiment! My aunt always adds a handful of chopped walnuts, and it’s lovely. You can also use pecans or even macadamia nuts for a different twist.
• Carrots: Use fresh, vibrant carrots. They’re the star of the show!

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, peel and roughly chop your carrots. Add them to a pressure cooker with 500ml of water. Cook for 3 whistles. Once the pressure releases naturally, carefully blend the carrots into a smooth paste. This is the base of our kheer, so make sure it’s really smooth!
2. In a separate, heavy-bottomed saucepan, bring 750ml of milk to a rolling boil. Once boiling, reduce the heat to medium-low and simmer, stirring frequently. This is important – we want to reduce the milk to about ¾ of its original volume. It takes about 15-20 minutes, so be patient!
3. Now, add the carrot puree to the simmering milk. Stir well to combine and cook for another 10 minutes, stirring constantly to prevent sticking.
4. Time for sweetness! Add the sugar and cardamom powder. Stir until everything is fully dissolved. Taste and adjust the sugar if needed – everyone has a different sweet tooth!
5. Coarsely grind your mixed nuts. Add them to the kheer and cook for about 5 minutes, until the kheer thickens slightly.
6. In a small pan, heat the ghee. Fry the cashew nuts until they’re golden brown, then add the raisins and fry until they puff up. Pour this nutty goodness into the kheer and stir well.

Expert Tips

• Stirring is your friend! Seriously, don’t walk away from the saucepan while the kheer is simmering. Constant stirring prevents sticking and ensures a smooth, creamy texture.
• Heavy-bottomed pan: Using a heavy-bottomed pan is crucial to prevent scorching.
• Patience is a virtue: Reducing the milk takes time, but it’s essential for achieving the right consistency.

Variations

• Saffron Infusion: My friend Priya adds a pinch of saffron strands soaked in a tablespoon of warm milk to the kheer during the last 5 minutes of cooking. It adds a beautiful color and aroma.
• Rosewater: A teaspoon of rosewater added at the end gives a delicate floral note.
• Khoya (Mawa): For an extra rich and decadent kheer, add 2 tablespoons of khoya (dried milk solids) along with the sugar.

Vegan Adaptation

Want to make this kheer vegan? No problem!

• Substitute the milk with plant-based milk like almond, soy, or cashew milk. Cashew milk works particularly well for a creamy texture.
• Replace the ghee with vegan butter or coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your nuts are processed in a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to ½ teaspoon. Or, if you love cardamom, feel free to add a little more!

Festival Adaptations (Holi, Diwali)

This kheer is a staple for both Holi and Diwali in my family. For Diwali, I often garnish it with edible silver leaf (varak) for a festive touch. For Holi, the vibrant orange color naturally fits the theme!

Serving Suggestions

Serve the Carrot Kheer warm or chilled. I love to garnish it with a sprinkle of chopped nuts for extra crunch. It’s delicious on its own, but also pairs beautifully with a side of poori or roti.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so you can add a splash of milk when reheating.

FAQs

What type of milk is best for Carrot Kheer?

Full-fat milk is best for a rich and creamy texture. You can use whole milk (around 3.25% fat) for the best results.

Can I make Carrot Kheer without a pressure cooker?

Yes! You can boil the carrots in a pot until they are very soft, then blend them into a puree. It will take longer, but it’s definitely doable.

How do I prevent the kheer from sticking to the bottom of the pan?

Constant stirring is key! Also, using a heavy-bottomed pan helps distribute the heat evenly.

Can I add saffron to this kheer? If so, how much and when?

Absolutely! Add a pinch of saffron strands soaked in a tablespoon of warm milk during the last 5 minutes of cooking.

What is the best way to store leftover Carrot Kheer?

Store it in an airtight container in the refrigerator for up to 3 days. Add a splash of milk when reheating if it’s too thick.