Carrot Kheer


  • Carrots – 4 Nos
  • Sugar – 1 cup
  • Milk – 4 to 5 cups
  • Cardamom powder – 1 teaspoon
  • Cashew nuts – 10 to 15
  • Ghee – 1 tablespoon

Wash the carrots, scrap the skin and cut it into medium size pieces. Add a cup of water and pressure cook for two whistles. Cool it and grind to a coarse paste. Fry the cashew nuts in the ghee. Remove it. Same vessel put the milk and bring to boil. When it starts boiling, reduce the heat and add the carrot paste. Stir well. Add sugar and allow to cook in a low flame till it thickens. Add fried cashew nuts and cardamom powder. Mix well and remove from stove. Cool it and refrigerate.
Note: Instead of adding fried cashew nuts, you can grind the cashew nuts along with carrot pieces. It will thicken the kheer. Also you can add little condensed milk while boiling.


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