Carrot Kheer (Gajar Ki Kheer)

5 from 3 votes

Carrot Kheer (Gajar Ki Kheer) is a creamy Indian dessert made using fresh winter carrots and milk. Serve it chilled or warm for an after-dinner dessert or any special occasion.

Here are some more kheer recipes that you can make for your coming festivals: Makhana Kheer, Seviyan Kheer, Sabudana Kheer, Rice Kheer, and Lauki Ki Kheer.

Carrot kheer served in a bowl.
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Winters in North India is a vibe. The vegetable markets are, at their best, loaded with fresh winter produce. The entire population makes it their life purpose to enjoy the bounty while it lasts.

Red carrots are one of the vegetables available only during the winter months. They are much sweeter and juicier than their orange cousins, and some recipes should only use this red variety.

So, as soon as I see these carrots stocked at my vegetable vendor, I waste no time. I bring them home and turn them into Gajar ka Halwa, Carrot Milk, or this delicious Carrot Kheer.

About Carrot Kheer

Carrot Kheer (Gajar Ki Kheer, Indian Carrot Pudding) is a North Indian dessert made by cooking grated carrots with milk until the two combine to make a delightful sweet.

The highlight of this recipe is cooking the carrots in ghee with some sugar. This step caramelizes the carrot, giving the kheer a delicious taste.

It is specially made in winter when sweet, red carrots are in season. Like Gajar Ka Halwa, this dessert is a classic winter must-make.

I like to serve it chilled, but you can also serve it piping hot. I like to garnish my kheer with slivered almonds and pistachios. Dried rose petals are also great for garnishing Indian desserts. You can use some edible silver or gold leaf to make it look extra special.

Ingredients

Milk – To make a creamy kheer, use whole milk (full-fat milk). Skim milk or low-fat milk will not yield great results.

Ghee is used to cook the carrots, which gives it a nice aroma and flavor. 

Carrot – Try using Indian red carrots to make carrot kheer. They are available only during the winter months. Check out any Indian grocery store; they will have them stocked from Dec until Feb.

Although this dessert tastes best when made using red carrots, you can still make it using regular orange carrots. The taste will be slightly different, but it will still be good.

Sugar – You can adjust the amount of sugar according to your taste. You can use powdered jaggery or date puree as a substitute to avoid sugar.

Cardamom Powder and Saffron (Kesar) are used to flavor the kheer.

Dried Nuts and Fruits – I have used cashews, almonds, and raisins, but you can also use pistachios.

How To Make Gajar Ki Kheer

Preparation

Wash and peel 2 medium red carrots using a vegetable peeler. Using a knife, discard ½-inch of the top and bottom. Grate the carrots using the small or medium side of a box grater. You need 1 cup of grated carrots.

Note – You can also puree them for a smooth texture in the Kheer.

Chop the nuts and gather the remaining ingredients.

Cook The Carrots

Heat 2 tablespoon ghee in a pan over medium heat.

Ghee heating in a pan.

Once the ghee is hot, add the following ingredients and fry for 3-4 seconds.

  • 10-12 cashew nuts, chopped
  • 10-12 almonds, chopped
  • 10-12 raisins
Cashews, almonds and raisins added to the pan.

Add 1 cup of grated red carrots to the pan and fry for 4-5 minutes until the raw smell goes off, stirring frequently.

Grated carrots added to the pan.

Add 2 tablespoon granulated white sugar and cook for a minute. Remove the pan from the heat and keep aside.

2 tablespoon sugar added to the pan.
Cooked carrots.

Make The Kheer

Add 2 cups whole milk and 1 pinch of saffron to another pan and boil over medium-high heat, stirring frequently.

Milk and saffron added to another pan.

Once the milk comes to a boil, reduce the heat to low. Cook for 10-12 minutes, stirring frequently.

Add carrot mixture to the milk and cook for 10-12 minutes.

Carrot mixture added to the pan.

Add 2 tablespoon granulated white sugar and ½ teaspoon cardamom powder and cook for 3-4 minutes.

Remaining sugar and cardamom powder added to the pan.

Serve hot or chilled.

Ready carrot kheer.

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Carrot Kheer (Gajar Ki Kheer) is a creamy Indian dessert made using fresh winter carrots and milk. Serve it chilled or warm for an after-dinner dessert or any special occasion (vegetarian, gluten-free).
5 from 3 votes

Carrot Kheer Recipe (Gajar Ki Kheer)

Carrot Kheer (Gajar Ki Kheer) is a creamy Indian dessert made using fresh winter carrots and milk. Serve it chilled or warm for an after-dinner dessert or any special occasion.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoons ghee
  • 10-12 cashew nuts (chopped)
  • 10-12 almonds (chopped)
  • 10-12 raisins
  • 2 medium red carrots
  • 4 tablespoons granulated white sugar (divided)
  • 2 cups whole milk (full-fat milk)
  • 1 pinch saffron strands
  • ½ teaspoon cardamom powder
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Instructions 

Preparation

  • Wash 2 medium red carrots and peel them using a vegetable peeler. Discard ½-inch of the top and bottom using a knife. Grate the carrots using the small or medium side of a box grater. You need 1 cup of grated carrots.
  • Note – You can also puree them for a smooth texture in the Kheer.

Cook The Carrots

  • Heat ghee in a pan over medium heat.
  • Once the ghee is hot, add cashew nuts, almonds, and raisins and fry for 3-4 seconds.
  • Add grated carrots to the pan and fry for 4-5 minutes until the raw smell goes off, stirring frequently.
  • Add 2 tablespoons of granulated white sugar and cook for a minute. Remove the pan from the heat and keep aside.

Make The Kheer

  • Add milk and saffron to another pan and boil over medium-high heat, stirring frequently.
  • Once the milk comes to a boil, reduce the heat to low. Cook for 10-12 minutes, stirring frequently.
  • Add carrot mixture to the milk and cook for 10-12 minutes.
  • Add 2 tablespoons of granulated white sugar and cardamom powder and cook for 3-4 minutes.
  • Serve hot or chilled.

Nutrition

Calories: 236kcal, Carbohydrates: 23g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 68mg, Potassium: 335mg, Fiber: 1g, Sugar: 20g, Vitamin A: 5291IU, Vitamin C: 2mg, Calcium: 168mg, Iron: 1mg
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