My 182nd recipe, "Carrot Kheer", an easy and delicious Indian dessert perfect for the summer. I have been craving for a nice Indian dessert ever since yesterday. So I wanted to make one along with lunch today and treat myself and RK. However, I wanted to make a dessert which is easy to make, comparatively healthy, mildly sweet but bold on flavors. Nothing could fit the bill perfectly than a wonderful Indian Kheer. Among all the desserts served during a traditional Indian marriage, Rasmalai and Kheer are two of my favorites. Also, on a hot summer there could be nothing better to comfort yourself other than a chilled kheer. So yummy and refreshing.
However instead of making a plain kheer, I wanted to make a healthier version of kheer. Only then I remembered the carrot kheer my mom used to make while I was a kid. It used to be super delicious and one of my favorites. While my mom adds javarisi / sabudana to the carrot kheer for a nice texture and flavor, I decided to stick to an easier version. This carrot kheer is super flavorful, creamy, mildly sweet and bowl licking good 🙂
Carrot Kheer
Carrot Kheer
Revathi Palani
Carrot Kheer is a delicious Indian dessert combining the wonderful flavors of almond with the health benefits of carrot. Best served chilled.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Indian
Ingredients
- 2 medium Carrot
- 15 Almond
- 2 Cups Milk
- 4 Tbsp Condensed Milk (adjust based on taste)
- 1 small pinch Cardamom Powder
- 1 large pinch Saffron
To Fry
- 1 Tbsp Ghee
- 6 Cashew (chopped)
- 6 Pistachio (chopped)
Instructions
First, pressure cook the carrots along with about a ½ cup of water for 2 whistles or until fully cooked. Leave the carrots to cool down to room temperature.
Meanwhile, soak the almonds in normal temperature water for 1 hr or hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.
Once the carrot cools down, add the carrot, almonds to a blender/mixie along with sufficient water and grind to a smooth paste. Add only a little water just sufficient for grinding. Keep the carrot almond paste aside.
Now, in a heavy bottomed pan, heat the ghee. Add the cashews, pista and saute until the cashews turn slightly golden brown. Remove the cashews, pista from the ghee and keep it aside.
In the same pan, to the remaining ghee, add the carrot almond paste and saute in medium flame for about 5 mins or until the raw smell of the carrots is gone.
Now, add the milk to the pan, mix well and let the milk come to a boil. Keep stirring frequently.
Once the milk just starts to boil, add the condensed milk and mix well until combined. Add the cardamom powder, saffron strands and let the kheer continue to boil for another 5 mins, until it slightly thickens. Turn off the flame. Add the fried cashew and pista pieces and mix well.
Refrigerate and serve chilled. Optionally garnish with some more nuts before serving.
Notes | FAQ
- Using a heavy bottom pan and stirring continuously is essential to prevent a burnt bottom.
- Condensed milk is added to enhance the flavors as well as provide the needed sweetness. If you cant find condensed milk, skip it and instead add sugar as per your taste.
- Add 3 Tbsp condensed milk for a mildly sweet kheer and 4 Tbsp for a wildly sweet kheer. I added 3 Tbsp.
- For a varied flavor, you can use cashews instead of almonds which grinding.
- If using regular carrots, make sure to scrape off skin before using.
- For a vegan version, use a non dairy nut milk like almond or cashew milk. Skip the condensed milk and instead add sugar as per taste. Use a flavorless oil / vegan butter instead of ghee.
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Comments
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
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FAQs
Kheer | Rice Pudding, Indian Cuisine & Sweet Dish | Britannica.
How do you thicken kheer after cooking? ›
Well, here are some pro tips and tricks to fix the texture and taste of a thin and bland Kheer. If the Kheer is too thin, you can thicken it by mixing 1-2 tablespoons of rice flour or cornstarch with a small amount of cold milk to create a paste. Stir this paste into the Kheer and simmer until it thickens.
What is the difference between kheer and payasam? ›
Kheer, also known as payasam or payesh, is a pudding/porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavored with dried fruits, nuts, cardamom and saffron.
What is Indian kheer made of? ›
Kheer is a popular dessert from the Indian sub-continent, made primarily with rice, milk and sugar. The word “Kheer” is derived from the Sanskrit word “Skheer” meaning milk.
Is kheer good or bad for you? ›
Rice present in kheer contains good amount of starch which helps in improving gut health and also reduces inflammation too. Rice kheer is rich in carbohydrates that help in bringing back the glycogen which is used up while doing heavy exercises.
Which is the most popular kheer in India? ›
- Phirni This North Indian variation uses ground rice cooked with milk and sugar, often flavored with saffron and garnished with chopped pistachios or almonds. ...
- Badam Kheer ...
- Chawal Ki Kheer ...
- Seviyan Kheer ...
- Sabudana Kheer ...
- Carrot Kheer ...
- Pal Payasam ...
- Paneer Kheer
The kheer will thicken as it cools. If you prefer a thicker pudding, press sauté and stir until desired consistency. Serve this dessert hot, warm, cold or at room temperature. Top with nuts and raisins prior to serving.
How do you balance sugar in kheer? ›
Replacing sugar with a natural sweetener like stevia, erythritol, or monk fruit. Adding nuts such as almonds and walnuts to the kheer. It increases healthy fats and slows down glucose release.
When to keep kheer in the fridge? ›
To thaw keep it in fridge overnight after removing from freezer. Kheer will last for 3-4 days in the fridge. Be sure to cool it down completely before storing it in an airtight container. When you're ready to enjoy it again, either serve it cold or warm it up in a small saucepan.
Is kheer high in sugar? ›
Kheer is consumed during festivals and during religious ceremonies. However, due to the high content of sugar, and ghee, it is a diabetic sweet that should be consumed in moderation.
Its reliance on rice, milk, and sugar as primary ingredients contributes to its higher carbohydrate and fat content while lacking adequate protein. Consuming Kheer in moderation as an occasional treat is reasonable, but relying on it as a regular dessert may not align with a balanced diet.
What to eat with kheer? ›
Luscious Rice Kheer with cardamom-rose flavored Berry Compote! A fun fusion recipe with creamy rice kheer pudding served over sweet-tangy berry compote and garnished with slivered pistachios and dried rose petals.
How to thicken kheer quickly? ›
Today's Tip - To thicken milk for kheer or basundi. faster, add some coarse rice powder dissolved in little. cold milk.
What do we say kheer in English? ›
Rice Kheer can also be referred to as rice pudding. Basically, Rice Kheer is an Indian rice pudding.
Which of the following is not an ingredient of kheer? ›
To prepare kheer the basic ingredients used are rice, milk, sugar, cardamom and dry fruits. Pepper is not used to make kheer.
What is another name for kheer? ›
Kheer, a thicker version of Payasam which is also mentioned in Ayurveda. It has various synonyms such as Payasam, Kshirika, Paramannam. A literary reference about a similar dish made with millets and milk is mentioned which was prepared in Gujarat, India, in 14th Century BC.
What is the name of kheer rice? ›
It contains Delicious 1121 100% Broken Basmati Grain of 20kgs (Pack of 1kg each). It is also called Kheer special Broken Basmati Rice. 1121 Rice is known for It's length and it increases two and a half times after cooking. It is Gluten Free.
What is equivalent to kheer in south India? ›
Payasam is the South Indian equivalent of Kheer. Payasam is a sweet dish prepared using milk, rice, lentils, cashew nuts, almonds, raisins.
What country is kheer from? ›
Kheer or Meoa (Bengali: ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets.
