Carrot Kheer

Carrot Kheer

This is my first post in cucumbertown, so I chose a Indian dessert from my kitchen. Carrot Kheer is a simple kheer and its my first try on kheer which turned out fantastic. I love the colour, texture, taste... I love it. Hope you will, try it out!

Swathika Dhanabalan


  1. 4 Carrots (Medium)
  2. 1/2 Litre Milk
  3. 250 Grams Sugar
  4. 2 Tablespoons Ghee
  5. 1/2 Teaspoon Cardamom Powder
  6. Number Cashewnuts Raisins Almonds , and Few


60 mins
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    Cut the carrots (any form), cook it in a pressure cooker. Once cooked, grind it into a smooth paste.

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    Take a heavy bottom vessel, set aside a cup of milk and add rest to the vessel. Bring to boil and add the sugar. Bring it to simmer until the milk has reduced and thickens a bit.

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    Add the carrot and the reserved 1 cup milk to loosen the milk. Continue to stir until the content thickens.

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    Add ghee to a pan, fry the cashews and rainis.

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    Add the fried nuts and cardamom poweder to the Kheer. Stir well and remove from flame.

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    Cool it before serving. You can top it almonds slices for an extra bite.

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