This is carrot kheer, a creamy Indian milk dessert and sunshine in a bowl. Grated carrots and basmati rice are cooked in full fat milk then sweetened with sugar. Easy to make in less than 30 minutes.
Note – This recipe has been updated from the archives – first published 26 January 2013. I’ve added new images and content.
Kheer comes in so many varieties - most common in our house is rice kheer but for special occasions, shahi paneer kheer and garvanu (Gujarati semolina kheer) also make an appearance.
Think of carrot kheer as a lighter version of gajar ka halwa. It uses similar ingredients, but the consistency is more milky and creamy. As the carrots boil, they soften but still keep a little of their texture.
Who knew vegetables in kheer could work so well! Even bottle gourd is so good in dudhi basundi.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots - any carrots work here. I've used British carrots and Indian carrots on different occasions to make this and both taste delicious!
Basmati rice - I prefer basmati rice in my kheer but other varieties will work too. I like to soak it for 15-20 minutes before adding to the kheer to reduce the cooking time.
Milk - I use full fat milk for creaminess. If I have a little fresh cream left over from other recipes, I use semi-skimmed milk and add the cream. If you do add cream, add it at the end of cooking.
Sugar - my preference is white sugar as it gives a clean taste and doesn't alter the colour. You can use brown sugar or jaggery but the taste will be more earthy.
Ghee - I use homemade ghee made from butter but store-bought works fine. You could use butter but the warmth from the ghee.
Cardamom powder - optionally also add nutmeg powder.
Nuts for garnishing - you'll see that pistachios and almonds are most commonly used.
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Carrot Kheer (Gajar Ki Kheer)
Ingredients
- 2 cup carrots peeled and grated
- 6 cup whole milk
- ¼ cup rice
- 1 cup sugar
- ¼ cup ghee
- ½ teaspoon cardamom powder
Garnish
- 2-3 tablespoon nuts
Instructions
- Wash ¼ cup rice in cold water and leave it aside to soak in water for half an hour.
- Heat ¼ cup ghee in a heavy bottom pan or non stick pan on a medium heat.
- Add 2 cup carrots (grated) and sauté for 5-7 minutes or until moisture evaporates. Keep stirring continuously.
- Pour 6 cup whole milk and allow to come to a boil, lower the heat.
- Drain the water from the rice and add into carrot and milk mixture.
- Stir and simmer the kheer until the rice is fully cooked and the kheer thickens.
- Add 1 cup sugar and mix and simmer for a minute or so.
- Turn of the heat. Add ½ teaspoon cardamom powder and mix well.
- Serve in a serving bowl, garnish with 2-3 tablespoon nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Kamakshi says
is it fine to use Almond milk instead of full fat milk?
Hayley says
@Kamakshi, yes you can 🙂
eshoboshoaahare.blogspot.in says
A Lovely Sweetness with Sahi presentation... Nice Jagruti
divya says
mouthwatering presentation, so tempting!!!
Saraswathi Iyer says
Looks delicious and tempting. Pass me some.
Home Cooked food says
So I was close. looks delicious and yummy. love your presentation.
Unknown says
Kheer looks delicious n a rare cobo
Ruxana Gafoor says
Hi! New to your space....happy to follow you..& delicious kheer..
Shama Nagarajan says
yummy kheer....link it up for the know your dairy--Milk.
hotpotcooking says
Looks delicious, love the bowl in second click