Carrot Kheer, Gaajar ka Kheer, from the corner table, #fromthecornertable
Gaajar ka kheer (Milk-based carrot dessert)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A healthy kheer - Indian milk-based dessert - made with carrots, this carrot kheer is easy to make and perfect round the year. Serve warm or chilled, this dessert will be a success, age no bar.

Course: Dessert
Cuisine: Indian
Servings: 4 people
Author: Rapti B
  • 250 gms Carrot (grated)
  • 2 1/2 cups Full fat milk
  • 1/2 cup Sugar
  • 1/4 cup Almonds
  • 1 tsp Cardamom powder
  • 3 Saffron strands
  • 1/2 cup Nuts (roasted) optional
  1. In a small bowl, soak the saffron strands in 1 tablespoon milk and set aside.

  2. Pour the remaining milk in a big pan, add the grated carrots and set it on high flame. Stir at regular intervals and bring to a boil. Allow the mixture to bubble for around 10 minutes until it thickens. 

  3. Blanch the almonds in hot water, peel, grind to a fine paste and set aside.

  4. The next step can be tricky for a newbie like me but not for someone who knows their way around the kitchen. You need to blend the carrot and milk mixture once it has cooled down. I poured the milk-carrot mixture into a tall container – to avoid splattering – and used a hand blender.

    You need to blend the mixture until

    1 the entire mixture is like a carrot shake OR

    2 the carrot is minced but you can feel the texture when you taste a spoonful. 

    There is no right or wrong to the consistency of the gaajar ka kheer; make it as per your preference.

  5. Once done with the blending, pour the mix back into the pan and set it on a high flame. Stirring constantly, bring the mixture to a boil and add the almond paste, saffron and cardamom powder. 

  6. Cook for another 5 minutes before adding the sugar. Cook for another 5 minutes and you are done! 

    Serve it warm or chilled, garnished with assorted roasted nuts or almond slivers. 

Recipe Notes