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Carrot kheer

By: Gayathri
Region: Indian
Dish:Vegetarian - Festivals
Servings: 4
Time to Prepare: 30 Mins


Red carrots - approx 400 gms, peeled and grated (approx 1 1/2 cups)
Milk - 3 1/4 cups
Water - 1/4 cup
Almonds - 10, soak in hot water for 15 mts and peel
Sugar - 1/3 cup + 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Pistachios or cashewnuts - 6-7
Saffron - few strands, soaked in a tbsp of warm milk (optional)


Heat ghee in a vessel, add grated carrots and saute on low medium flame for 7-8 mts. Add a cup of milk and simmer till the carrots absorb the milk. Turn off flame and cool.
Grind the cooled and cooked carrots, almonds and 1/4 cup water to a smooth paste.
Return this ground mixture to the same cooking vessel the carrots were cooked earlier. Add the remaining milk, mix well and simmer for 3-4 mts.
Add the sugar, cardamom powder and saffron milk and simmer on low to medium flame till the sugar dissolves completely. If you want the kheer to be more liquidy, add more milk.
Turn off flame. Allow to cool down a bit and spoon into serving bowls or glasses. Alternately, you can chill the kheer before serving.


Ringing in the new year on a sweet note with Indian classic dessert, carrot kheer recipe. Simple, easy to make, super delicious carrot pudding preparation that is apt for special occasions like New Year's and Diwali. Whenever I get hold of Delhi red carrots that are long, tender and juicy, I have to make gajar kheer. These carrots are abundantly available during the winter months and I usually stock up on them to prepare gajar halwa, gajar doodh, kheer and salad.

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