Carrot Kheer

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Recipe: #11214

November 17, 2013

"I love regular kheer, but this one just knocked my socks off! Kheer is the ultimate Indian comfort food! Sailu's Kitchen says: Carrot Kheer is a crowd-pleaser Indian dessert that makes for a special festival food during Navratri. Warm and comforting flavors, visually appealing, rich and sweet, carrot kheer lends a striking dash of orange to the table. A decadent dessert to finish off a festive thali (meal). Red carrots work best but you can use the orange ones too. USE OF WHOLE MILK AND SWEETENED CONDENSED MILK YIELDS A RICHER KHEER. I personally don't eat nuts, and I don't think it takes that much away from the recipe."

Original is 6 servings


  • Serving Size: 1 (131.5 g)
  • Calories 110.2
  • Total Fat - 3.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 10.9 mg
  • Sodium - 121.5 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 0.7 g
  • Sugars - 15.3 g
  • Protein - 3.5 g
  • Calcium - 122.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a small bowl, place the pinch of saffron in 2 tsp milk. Set aside.

Step 2

Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.

Step 3

Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.

Step 4

In the same vessel, add the grated carrot and saute for 5-6 minutes.

Step 5

Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.

Step 6

Add sugar and simmer for another 10 minutes, stirring once in a while.

Step 7

Add the sweetened condensed milk and simmer for another 2 minutes.

Step 8

Add the cardamom, saffron, and toasted cashews (or almonds) and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.


No special items needed.

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