Friday, April 12, 2013



I have already posted the recipe for vermicelli kheer earlier. Today, I shall present another kheer (which is a milk-based dessert) this one being made of carrots. In this case, we do not use rice or vermicelli for making the kheer, which are more common.

There are basically two ways of making carrot kheer.  One way is to make a puree of the carrot, the other is to grate the carrots and cook it in milk. I prefer the second method which is as tasty in my view. Moreover, you get the feel of the carrots as you bite into the grated pieces which you don't get in the first method.

I use full cream milk which has higher fat content to thicken the kheer. To enhance the taste of this dish, we cook blanched almonds and cashewnuts while making the kheer.  Remember to hold back some of the cashewnuts which are used to garnish the kheer, along with raisins.

  • Milk, preferably full cream milk, 1 litre
  • Carrots, large sized 2 or medium sized 3
  • Sugar, 1/2 cup
  • Cashewnuts, 1 tbsp
  • Almonds, 10-12
  • Raisins, 1 tbsp
  • Cardamom powder, 1/2 tsp

Wash and grate the carrots after snipping off the ends
Soak and blanch the almonds
Cut almonds and cashewnuts into small pieces
Keep the milk for boiling in a large vessel
As it boils, add the grated carrot
Stir on a medium flame till the milk thickens
Add the cashewnuts and almonds 
Stirring this every few minutes, cook for another 5-7 minutes
Now, add sugar and cook for another 1-2 minutes stirring till the sugar dissolves
Take the kheer off the gas
Sprinkle the cardamom powder and mix well
After it cools, refrigerate the kheer
Fry the remaining cashewnuts and raisins in a little ghee
Use this for garnishing and serve chilled.*
* This is my preferred option though some like the kheer even as it is warm.

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