Carrot Kheer

admin, June 11, 2014

Serving size: 4-5


  1. 3 Cups – Grated Carrot
  2. 5 Cups – Milk
  3. 6 to 7 tbsp – Sugar
  4. 2 tsp – Ghee
  5. 12 to 14 – Cashew nuts
  6. 1 tbsp – Raisins
  7. 5 to 6 – Almonds
  8. 1/2 tsp – Freshly Crushed Cardamom



  1. Peel, wash and grate carrots. Slice almonds and keep aside.
  2. In a wok or pan heat ghee and saute cashew nuts, almonds until light brown, add raisins and saute for 20-30 secs or until raisins starts to puff up, remove nuts and keep aside.
  3. In a another pan or vessel bring milk to boil and simmer in slow flame until needed and milk gets thick.
  4. Add carrot in same pan we fried dry fruits and saute 5-7 minutes in medium flame with regular stirring or until carrot becomes soft.
  5. Add 1/2 cup milk (milk we boiled), mix, cover pan cook carrots in slow flame for 6-8 minutes or until carrot gets almost cooked. Allow to cool.
  6. Grind 3/4 of cooked carrots into paste, don’t use any water if required use 1-2 tbsp of milk.
  7. Add milk to remaining 1/4 portion of cooked carrot, add carrot paste and mix well. Simmer in slow to medium flame for 5 minutes.
  8. Add sugar and mix well, simmer for another 5 minutes. Add fried nuts, cardamom powder mix and simmer for 4-5 minutes in slow flame.
  9. Serve warm or cold.


  1. You can grind all the cooked carrot too.
  2. You can add 3-4 tbsp of condensed milk and skip sugar.
  3. You can use half evaporated milk and half full cream milk too.
  4. If making this for large group cut peeled carrot in large chunks, steam for 4-5 mins and puree it instead of grating and follow same procedure.
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