About carrot kheer
Carrot Kheer is a very simple sweet dish. It is usually made during festivals or family gatherings in India. However, Carrot Kheer can be made at any time. In today’s fast-paced life, most people do not have the time to focus on their health. From adults to children, everyone spends a lot of time on mobile phones and online studies. Therefore, it is important to try to consume as many nutrients as possible to ensure that our health is not compromised.
Carrots are available in various colors: orange, purple, white, and red. However, red carrots are typically used to make both carrot halwa and kheer. Carrots are rich in essential nutrients like vitamins, calcium, iron, and potassium, which are good for our hair and eyes. Carrot Kheer is quite similar to carrot halwa, but we have used full-fat milk to make the kheer. To make the kheer creamier and give it a richer texture, you can also add khoya or milk powder, though it is optional.
Carrot Kheer can be served either hot or cold. Apart from carrot halwa and kheer, carrots can be used to make a variety of other dishes, such as carrot pickle, carrot cake, carrot fries, carrot salad, and carrot-ginger soup.
Subtitle
About carrot kheer
Ingredients
How to prepare carrot kheer
Tips and FAQ
Ingredients
Milk – 1 liter
Carrots – 3 medium-sized
Sugar – 50 grams
Cardamom – 3-4
Dry fruits
How to prepare carrot kheer
Let’s start making the carrot kheer. First, heat the milk in a pot. Once it boils, add the grated carrots to it. Cook the carrots well. Once the carrots are cooked and the milk has thickened, add the sugar. Cook for 10-15 minutes on medium to low heat. Add cardamom powder and dry fruits, and mix them well. Give it a quick stir and turn off the gas flame. The sweet dessert, carrot kheer, is ready. You can enjoy it either hot or cold.
Tips
While making carrot kheer, if you’re using a thin-bottomed pot, keep stirring it continuously without leaving it unattended. Otherwise, the kheer can stick to the bottom. Alternatively, you can use a non-stick pan for making the kheer.
If you prefer not to use a non-stick pan, you can place a tawa (flat griddle) underneath the thin-bottomed pot to prevent burning.
Use full-fat milk for making the kheer. If the milk is thin, you can add milk powder or khoya to make the kheer thicker. Since milk powder already has sweetness, you can adjust the sugar quantity according to your taste.
For a tastier kheer, use juicy and red carrots. You can adjust the sweetness of the kheer based on the quantity of carrots you use.
FAQ
If the milk is thin and you want to thicken the kheer, you can add “feeka mava” (plain or unsweetned khoya) after the carrots are cooked. Mash the mava well before adding it to the kheer. Then, add sugar and cook for 10-15 minutes, and finally, turn off the heat.
If you want to add milk powder, dissolve it in a little warm milk to avoid lumps, and then add it to the kheer. After that, follow the same process to cook the kheer.
If you’re using custard powder, dissolve 1 teaspoon of custard powder in a little water, then add it to the milk. The kheer will turn a yellow color when made with custard powder.
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