Carrot Kheer, also known as Gajar Ki Kheer, is a delicious and creamy Indian dessert made with carrots, milk, sugar, and flavored with cardamom and nuts. It’s a delightful sweet treat, especially popular during festivals and special occasions. Here’s a simple recipe to make carrot kheer:
Ingredients:
- 2 cups grated carrots
- 4 cups whole milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup condensed milk (optional, for added creaminess)
- 4-5 green cardamom pods, crushed (or 1/2 teaspoon cardamom powder)
- 2 tablespoons chopped nuts (almonds, cashews, pistachios)
- 1 tablespoon raisins
- A pinch of saffron strands (optional)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon rose water (optional, for enhanced flavor)
- A few strands of saffron for garnish (optional)
Instructions:
1. Cooking Carrots:
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add grated carrots to the pan and sauté for 5-7 minutes until they soften and release their aroma.
2. Preparing Kheer:
- In another deep pan, bring milk to a boil.
- Once the milk starts boiling, reduce the heat to low and let it simmer.
- Add the sautéed carrots to the simmering milk and stir well.
- Cook the mixture on low heat, stirring occasionally, until the carrots are completely cooked and the milk reduces to about half its original quantity. This may take around 30-40 minutes.
3. Flavoring and Sweetening:
- Once the mixture thickens, add sugar and condensed milk (if using). Stir well until the sugar dissolves completely.
- Add crushed cardamom pods (or cardamom powder) and mix well to infuse the flavor.
- Add chopped nuts and raisins. Mix well and let the kheer simmer for another 5-7 minutes.
4. Finishing Touches:
- If using saffron, soak the saffron strands in a tablespoon of warm milk for a few minutes.
- Add the saffron-infused milk to the kheer and mix well for a beautiful color and aroma.
- Finally, add rose water (if using) for a fragrant touch. Mix well.
5. Serving:
- Turn off the heat and let the kheer cool down to room temperature.
- Garnish with chopped nuts and a few strands of saffron.
- Serve carrot kheer chilled or at room temperature.
Tips:
- Choose tender and juicy carrots for the best flavor and texture.
- Adjust the sweetness according to your preference by adding more or less sugar.
- For a richer and creamier kheer, you can add more condensed milk or even replace some of the milk with evaporated milk.
- You can also add a pinch of nutmeg or cinnamon powder for additional flavor.
- Garnish with edible rose petals for an elegant presentation.
- Leftover carrot kheer can be stored in the refrigerator for up to 2-3 days.
