Carrot Kheer is made just like traditional Rice Kheer, only add less rice and more grated carrot, which makes it more nutritious. You can make this kheer purely with carrots only but then you have to add Khoya/Mawa to make it thick and creamy, while adding rice makes it rich and creamy without any Khoya/Mawa, as rice is always available in every Indian kitchen. Carrots are really good for eyes and nowadays, screen time has increased much more for most of the people because of COVID, as kids classes or offices are also online, so this recipe is the delicious way to add carrots to your diet.
Finally, I would request you to visit and try some more Winter Special Recipes like Gajar Ka Halwa Recipe,
Aata Dry Fruit Ladoo/ Pinni Recipe,
Jaggery Caramelized Makhane Recipe,
You can also checkout my Indian Sweet Recipes collection.
Instructions for how to make Carrot Kheer:
- Firstly, take 1/6 cup rice in a small bowl, wash it 2-3 times and then soak them in clean water for 30 minutes.
- In a large vessel/kadai, heat 1 tbsp ghee/ clarified butter and fry chopped 10 cashew nuts, 10-15 almonds and 2 tbsp raisins.
- Once the almonds & cashew nuts turn golden brown, keep them aside.
- In the same vessel add 2 green cardamom pods and then add 2 cups or 500gm grated carrots to it. Sauté the carrots.
- Cover and cook the carrots on low flame for 8-10 minutes, or until the carrots change colour and turn aromatic. Stir gradually.
- Then add in soaked rice to it. Mix well and sauté for 2 minutes.
- Add 1.5 litres milk to it and mix well. Bring a boil on medium flame.
- Stir occasionally and boil the milk for 10 minutes or until the milk thickens.
- Then add saffron milk and 1/3 cup sugar to it. I have added light brown sugar.
- Continue to boil for 10 minutes, or until milk thickens and turns creamy.
- Now, add fried dry fruits to it and mix well. Creamy Carrot Rice Kheer is ready.
- Transfer to serving bowl and enjoy carrot kheer hot or chilled garnished with chopped nuts.
1. Firstly, take 1/6 cup rice in a small bowl, wash it 2-3 times and then soak them in clean water for 30 minutes. For best results, try to use small/broken rice.
2. In a large vessel/kadai, heat 1 tbsp ghee/ clarified butter and fry chopped 10 cashew nuts, 10-15 almonds and 2 tbsp raisins.
3. Once the almonds & cashew nuts turn golden brown, keep them aside.
4. In the same vessel add 2 green cardamom pods and then add 2 cups or 500gm grated carrots to it.
5. Sauté the carrots.
6. Cover and cook the carrots on low flame for 8-10 minutes.
7. or until the carrots change colour and turn aromatic. Stir gradually.
8. Then add in soaked rice to it.
9. Mix well and sauté for 2 minutes.
10. Add 1.5 litres milk to it and mix well. Bring a boil on medium flame.
11. Stir occasionally and boil the milk for 10 minutes or until the milk thickens.
12. Then add saffron milk and 1/3 cup sugar to it. I have added light brown sugar. For saffron milk, take few saffron strands in a small bowl and add 1 tbsp warm milk.
13. Continue to boil for 10 minutes, or until milk thickens and turns creamy.
14. Now, add fried dry fruits to it and mix well.
15. Creamy Carrot Rice Kheer is ready.
16. Transfer to serving bowl and enjoy carrot kheer hot or chilled garnished with chopped nuts.
Tips:
- Adding Rice makes the Kheer more rich and creamy and you don't need any Khoya/Mawa.
- Don't prepare kheer on high flame, otherwise milk or rice will stick to the bottom of the pot and the kheer will smell bad, and the kheer will be spoiled.
- Stir the kheer gradually to prevent from burning.
- You can increase the amount of sugar depending on the sweetness of the carrot.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/6 cup rice in a small bowl, wash it 2-3 times and then soak them in clean water for 30 minutes. For best results, try to use small/broken rice.
2. In a large vessel/kadai, heat 1 tbsp ghee/ clarified butter and fry chopped 10 cashew nuts, 10-15 almonds and 2 tbsp raisins.
3. Once the almonds & cashew nuts turn golden brown, keep them aside.
4. In the same vessel add 2 green cardamom pods and then add 2 cups or 500gm grated carrots to it.
5. Sauté the carrots.
6. Cover and cook the carrots on low flame for 8-10 minutes.
7. or until the carrots change colour and turn aromatic. Stir gradually.
8. Then add in soaked rice to it.
9. Mix well and sauté for 2 minutes.
10. Add 1.5 litres milk to it and mix well. Bring a boil on medium flame.
11. Stir occasionally and boil the milk for 10 minutes or until the milk thickens.
12. Then add saffron milk and 1/3 cup sugar to it. I have added light brown sugar. For saffron milk, take few saffron strands in a small bowl and add 1 tbsp warm milk.
13. Continue to boil for 10 minutes, or until milk thickens and turns creamy.
14. Now, add fried dry fruits to it and mix well.
15. Creamy Carrot Rice Kheer is ready.
16. Transfer to serving bowl and enjoy carrot kheer hot or chilled garnished with chopped nuts.
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