Carrot Kheer

This is a recipe which I learnt from my MIL. Eventhough it is a kheer it needs no ghee and very less amount of sugar. It contains the goodness of carrots, milk and cashews( not fried but added raw). This recipe can be made in a jiffy. My MIL prepares it when we have guests in short notice.Now over to the recipe…

I am sending this recipe as an entry to ‘Dish name starts with C’ event hosted by Akila of Akila’s kitchen. I am also sending this to Celebrate sweets – kheer event started by Nivedita of ‘Nivedita’s Kitchen’ and guest hosted by Ayeesha of ‘Taste of Pearl City’.

Also sending this recipe to Complete my thali – mithai event started by Jagruti of  ‘joy of cooking’ and hosted now by Mina of ‘Authentic vegetarian Recipes’.

Carrot Kheer
Serves 3


2 big sized carrots or 3 medium sized ones

10-12 no. Cashew nuts

Sugar- equal to the amount of cooked carrot ( see method )

3-4 no. Cardamoms

3 cups milk


  1. Grate the carrots. Cook the grated carrots in 1 cup of milk in a pan for 5 minutes( till the raw smell is gone ).
  2. Now measure the quantity of cooked carrot minus any milk remaining. This milk can be added later to the kheer. Measure the same quantity of sugar and keep aside.
  3. Now grind the cooked carrots, elaichi seeds and cashews along with a little milk. Add this paste with 2 cups of milk and sugar in the pan and allow to simmer for 5 minutes. Carrot kheer is ready to serve. It tastes good when served hot/cold.

November 5, 2010. Tags: , , . Sweet/dessert.


  1. Umm Mymoonah replied:

    Very delicious kheer. Thank you for sending it to the event. I like your vadagam chutney also, my friend’s mom used to make that. Thank you so much for sharing the recipe.

    • hema replied:

      Hi Ayeesha,
      Thank you. Glad you liked the vadagam chutney 🙂

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