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Carrot Kheer

| March 9, 2013 Comment

Carrot Kheer is a milk-based Indian pudding (payasam) that’s easy to make and full of nutrition. You can use brown sugar or jaggery for a different taste. If you want a healthy dessert, this kheer is a great option, as carrots are rich in vitamins A and C, and the whole milk and cashews provide calcium and other nutrients.

Servings: 8-10
Cooking Time: 40-50 minutes (+ 30 minutes soaking time)

Ingredients

  • 8 cups whole milk
  • 2 1/2 cups sugar
  • 2 cups carrots, grated
  • 1 cup cashew nuts
  • 1 tsp cardamom powder
  • 2 tbsp ghee (clarified butter)

Preparation

  1. Soak the cashew nuts in 3 cups of water for 30 minutes. Drain the water, and in a blender, grind to a smooth paste and set aside.
  2. In a microwave-safe bowl, add the grated carrot and 1/2 cup water and cook for 3-4 minutes or until tender, and set aside.
  3. In a large saucepan, heat the milk on medium heat, stirring regularly, for about 20 minutes or until it thickens.
  4. Add the carrots and cashew nut paste to the milk and cook for 10 minutes.
  5. Add the sugar and cook for 4-5 minutes.
  6. Add the cardamom powder and ghee, stir, and remove the kheer from heat.
  7. Serve the carrot kheer warm or chilled.

Cooking Tip

You can use half-and-half or condensed milk for a creamier taste and texture.

Category: Sweets and Desserts - Members

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