Carrot Kheer

I can’t ever think of anything that relates me to sweets!!! Don’t know why but since childhood, I never used to like anything sweet on my plate. Umm,… Gulabjamum n Gajar ka halwa work at times, but that too for 1-2 bites/spoonfuls only :P And my hubby is the one who loves sweet on his daily menu too. If nothing I’ve when he craves, he’ll take a chunk of jaggery on dinner plate. I get troubled only when he brings a pack of carrots every now n then and asks me to make sweet dishes out of it!

Last time, I used ’em all to make ‘Gajar ka Halwa’ and now again I’ve a bag of carrots in my veggie rack! We had a friend over dinner last night n my plan was to make ‘Chhole-Bhatura’. Suddenly, hubby demanded me to make carrot kheer! And I was like “Really??!!!”. Hadn’t ever made this before but having seen the process before, I managed making it :) Just one thing I wanted to change… I wanted to bring that silky n smooth texture in it and I did that, tweaking the authentic method though ;)

I’m sure to get a request for making it often now onwards ;) Here you go with my version of ‘Carrot Kheer’:

carrot kheer


2 cups Milk + 1 cup
2 Carrots, big
10 Almonds, blanched
3/4 cup Sugar
1/4 tsp Cardamom Powder
Slivered Almonds + Pistachios, for garnishing


  1. Peel the carrots and roughly cut them into cubes.
  2. Pressure-cook them with 1 cup of milk for 2-3 whistles.
  3. Once it is cooled down, grind it with blanched almonds to make a creamy puree.
  4. Heat non-stick vessel and add this carrot-almond puree along with 2 cups of milk.
  5. Add cardamom powder to it and mix well.
  6. Cook it for approx 12-15 mins or until you find creamy thick texture.
  7. Garnish with nuts and serve hot or chilled!

gajar kheer


  1. Adjust the amount of sugar according to your taste as carrots too lend sweetness to this dish.
  2. You can also use cashew-nuts too, sauteed in 1/2 tsp of clarified butter!