My 182nd recipe, "Carrot Kheer", an easy and delicious Indian dessert perfect for the summer. I have been craving for a nice Indian dessert ever since yesterday. So I wanted to make one along with lunch today and treat myself and RK. However, I wanted to make a dessert which is easy to make, comparatively healthy, mildly sweet but bold on flavors. Nothing could fit the bill perfectly than a wonderful Indian Kheer. Among all the desserts served during a traditional Indian marriage, Rasmalai and Kheer are two of my favorites. Also, on a hot summer there could be nothing better to comfort yourself other than a chilled kheer. So yummy and refreshing.
However instead of making a plain kheer, I wanted to make a healthier version of kheer. Only then I remembered the carrot kheer my mom used to make while I was a kid. It used to be super delicious and one of my favorites. While my mom adds javarisi / sabudana to the carrot kheer for a nice texture and flavor, I decided to stick to an easier version. This carrot kheer is super flavorful, creamy, mildly sweet and bowl licking good 🙂
Carrot Kheer
Carrot Kheer
Revathi Palani
Carrot Kheer is a delicious Indian dessert combining the wonderful flavors of almond with the health benefits of carrot. Best served chilled.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Indian
Ingredients
- 2 medium Carrot
- 15 Almond
- 2 Cups Milk
- 4 Tbsp Condensed Milk (adjust based on taste)
- 1 small pinch Cardamom Powder
- 1 large pinch Saffron
To Fry
- 1 Tbsp Ghee
- 6 Cashew (chopped)
- 6 Pistachio (chopped)
Instructions
First, pressure cook the carrots along with about a ½ cup of water for 2 whistles or until fully cooked. Leave the carrots to cool down to room temperature.
Meanwhile, soak the almonds in normal temperature water for 1 hr or hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.
Once the carrot cools down, add the carrot, almonds to a blender/mixie along with sufficient water and grind to a smooth paste. Add only a little water just sufficient for grinding. Keep the carrot almond paste aside.
Now, in a heavy bottomed pan, heat the ghee. Add the cashews, pista and saute until the cashews turn slightly golden brown. Remove the cashews, pista from the ghee and keep it aside.
In the same pan, to the remaining ghee, add the carrot almond paste and saute in medium flame for about 5 mins or until the raw smell of the carrots is gone.
Now, add the milk to the pan, mix well and let the milk come to a boil. Keep stirring frequently.
Once the milk just starts to boil, add the condensed milk and mix well until combined. Add the cardamom powder, saffron strands and let the kheer continue to boil for another 5 mins, until it slightly thickens. Turn off the flame. Add the fried cashew and pista pieces and mix well.
Refrigerate and serve chilled. Optionally garnish with some more nuts before serving.
Notes | FAQ
- Using a heavy bottom pan and stirring continuously is essential to prevent a burnt bottom.
- Condensed milk is added to enhance the flavors as well as provide the needed sweetness. If you cant find condensed milk, skip it and instead add sugar as per your taste.
- Add 3 Tbsp condensed milk for a mildly sweet kheer and 4 Tbsp for a wildly sweet kheer. I added 3 Tbsp.
- For a varied flavor, you can use cashews instead of almonds which grinding.
- If using regular carrots, make sure to scrape off skin before using.
- For a vegan version, use a non dairy nut milk like almond or cashew milk. Skip the condensed milk and instead add sugar as per taste. Use a flavorless oil / vegan butter instead of ghee.
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Vegetable Pasta Biryani »
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Comments
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
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FAQs
kheer, a chilled South Asian dessert made from slow-cooked rice, milk, and sugar, much like a rice pudding. It is typically flavoured with saffron, cardamom, raisins, and/or various nuts, notably pistachios, cashews, and almonds. The dish can also be made by using cracked wheat, tapioca, or vermicelli instead of rice.
Which rice is best for kheer in India? ›
Many versions of kheer are served at celebrations and holidays, but the one made with fragrant basmati rice remains my favorite. I prefer cooking the rice in the milk; not only does this help the milk absorb all the aroma from the rice, but it also helps develop the consistency of the pudding.
What is kheer called in English? ›
Kheer in English is called Sweet Porridge or Rice Providing. It is also called Rice pudding or Firni.
How do you thicken milk for kheer? ›
If the Kheer is too thin, you can thicken it by mixing 1-2 tablespoons of rice flour or cornstarch with a small amount of cold milk to create a paste. Stir this paste into the Kheer and simmer until it thickens.
Which of the following ingredients is not required to prepare kheer? ›
To prepare kheer the basic ingredients used are rice, milk, sugar, cardamom and dry fruits. Pepper is not used to make kheer.
How long does kheer last in the fridge? ›
Rice kheer keeps good in the refrigerator for 2 days. Cool the kheer completely & refrigerate. You can reheat on a stove top on a low to medium heat. To reheat in instant pot, pressure cook for 0 to 1 minutes depending on how cold it is.
What contributes to thickening of kheer? ›
Simmer On Low Heat
This is one of the most important steps to ensure that your kheer turns out creamy and thick. Simmering the kheer on low heat allows the milk to gradually thicken, resulting in a creamy consistency.
What causes thickening of kheer? ›
If rice is cooked in milk, starch–milk reaction results into a thick product, which is very popular in India known as kheer.
What to eat with kheer? ›
Be it a special occasion or a casual day, a bowl of Kheer can bring a smile of your face. Kheer could be extra delicious if you eat Malpua with it. Malpua is also a famous Indian sweet. So, you can spread some Kheer on your Malpua, roll it and have a bite.
Is kheer better hot or cold? ›
Is kheer better hot or cold? You can serve kheer at any temperature – warm, hot, or cold. There's nothing better than a bowl of warm kheer when it's chilly outside. And when it's scorching hot, a chilled bowl of kheer is the most refreshing dessert.
This carrot kheer recipe is a healthier alternative to the regular calorie dense kheer This recipe can be your guilt-free indulgence as there is no processed sugar added in this recipe. Carrots are an excellent source of vitamin A in the form of beta-carotene.
Which country invented kheer? ›
The first mention of kheer, which historians say was derived from the Sanksrit word kshirika (meaning a dish prepared with milk), is found in the fourteenth century Padmavat of Gugarat. Its origins are tied to temples and religious legends, demonstrating just how tied religion, history, and food are for India.
Which is the national sweet of India? ›
The national sweet of India is Jalebi. It is one of the most sweetest Indian sweets. This delightful sweet is made from Maida (refined flour) and sugar syrup, often infused with saffron for added color and aroma.
Is kheer healthy or junk? ›
Kheer is also known as payasam, it is loaded with important nutrients. It should not be overconsumed because it may lead to weightgain, high cholesterol levels and other health risks. Here are some health benefits, nutritional facts and healthy ways to consume rice pudding or Kheer.
How do you thicken kheer quickly? ›
How do you thicken kheer? Simmer kheer for a little longer to thicken it. Rice is full of starch so as you cook the starch releases from the rice and kheer thickens further. If you happen to add a lot of liquid by mistake, you can still follow the same step.
What is the English name for milk kheer? ›
Kheer is also the archaic name for sweet rice pudding.
Do you eat kheer hot or cold? ›
The rich, creamy taste of sweetened milk is enhanced by the fragrance of cardamom and saffron. What's even more amazing is how different kheer tastes depending on whether you serve it hot or chilled. I prefer chilled.
