A creamy and flavorful Indian dessert made with grated carrots, milk, and aromatic spices.
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Wash, peel, and grate the carrots using a fine grater.
In a heavy-bottomed pan, heat 1 tablespoon of ghee.
Add the grated carrots and sauté for about 5-7 minutes until they soften and release a slight aroma.
Pour in the whole milk and bring it to a boil.
Reduce the heat to low and let the carrots cook in the milk for about 15-20 minutes, stirring occasionally.
Add condensed milk (if using) and sugar once the carrots are tender and the milk has reduced.
Stir continuously until the sugar dissolves completely and let it simmer for another 5-10 minutes.
Add the cardamom powder.
Soak the saffron strands in a tablespoon of warm milk and add them to the kheer.
In a small pan, heat the remaining tablespoon of ghee.
Roast the chopped cashews, sliced almonds, and raisins until the nuts turn golden and the raisins puff up.
Add these roasted nuts and raisins to the kheer.
Stir in a teaspoon of rose water or a few drops of rose essence for a subtle floral note.
Serve the Carrot Kheer warm as a comforting dessert or chill it in the refrigerator for a refreshing treat.
For a richer texture, add a tablespoon of khoya (dried milk solids) while cooking the carrots.
For a healthier version, substitute sugar with jaggery or honey. Add jaggery or honey after removing the kheer from heat to prevent curdling.
How do I make Carrot Kheer step by step?
To make Carrot Kheer, start by washing, peeling, and grating 3 carrots. In a heavy-bottomed pan, heat 1 tablespoon of ghee and sauté the grated carrots for 5-7 minutes. Then, add 4 cups of whole milk and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes. Add 0.5 cup of condensed milk (if using) and 0.25 cup of sugar, stirring until dissolved. Finally, mix in 0.5 tsp of cardamom powder, saffron, and roasted nuts before serving warm or chilled.
Is Carrot Kheer suitable for a vegan diet?
Traditional Carrot Kheer is not vegan due to the use of whole milk and ghee. However, you can make a vegan version by substituting whole milk with almond milk or coconut milk and using vegetable oil instead of ghee. Additionally, ensure that any sweeteners used are vegan-friendly.
What can I substitute for condensed milk in Carrot Kheer?
If you want to avoid condensed milk in your Carrot Kheer, you can substitute it with an equal amount of coconut cream or a homemade mixture of milk and sugar. Simply combine 1 cup of milk with 1/2 cup of sugar and simmer until it thickens slightly to mimic the texture and sweetness of condensed milk.
How should I store leftover Carrot Kheer?
To store leftover Carrot Kheer, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It can be stored for up to 3-4 days. When ready to serve, you can enjoy it cold or reheat it gently on the stove or in the microwave.
What are some good pairings for Carrot Kheer?
Carrot Kheer pairs wonderfully with a variety of Indian snacks and meals. You can serve it alongside spicy dishes like biryani or pulao to balance the flavors. It also complements other desserts like Gulab Jamun or Jalebi for a festive spread. For a lighter option, enjoy it with fresh fruit or a simple salad.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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