Carrot kheer

Carrot kheer

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About this recipe: Kheer is a South Asian pudding, often made with rice but here made with carrots. The result is sweet and delicious, a great comfort pud!


Serves: 4 

  • 4 carrots, peeled (about 250g)
  • 150g granulated sugar
  • 750ml milk
  • 5 cashews or almonds

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Boil the carrot till very tender, then drain.
  2. Combine carrot and 1/3 of the milk and puree till smooth. Place in a saucepan along with the rest of the milk. Bring to the boil, then reduce heat to very low and stir continuously for 20 to 30 minutes.
  3. Add sugar and simmer for 5 more minutes. Ladle the kheer into serving dishes, or one large dish, and garnish with the nuts. Serve warm or chill for 3 to 4 hours in the fridge to enjoy cold.


If the kheer isn't as thick as you'd like, add 1/2 to 1 teaspoon of cornflour diluted in the same amount of water. Stir into the hot kheer and simmer for 5 minutes, or till thickened.

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