Learn how to make authentic Gajar ki Kheer, a rich and creamy Indian dessert made with carrots, milk, rice, cashews, and dry fruits. Perfect for winter season. Step-by-step recipe with tips for best flavor.
Ingredients:
- ¼ cup short grain rice (Ambemohar or Sona Masoori – soaked)
- 400g carrots (peeled & grated, gives 300g after cleaning)
- 1½ liters full-fat buffalo milk (keep ½ cup aside)
- 10 cashews (soaked)
- 2 tbsp almonds (sliced)
- 2 tbsp pistachios (chopped)
- 1 tbsp raisins
- 8–10 tbsp sugar (adjust to taste)
- ½ tsp cardamom powder (without skin)
- 1 tbsp ghee
Instructions:
- Prepare the rice & cashews:
- Wash and soak the rice for 30 minutes.
- Soak 10 cashews alongside. Later, grind cashews + 1 tbsp soaked rice with little water into a smooth paste (this will thicken the kheer naturally).
- Grate the carrots properly:
- Use medium/fine grater and grate carrots straight (not slanted) to get small strands. This helps them blend well with rice and milk.
- Cook the carrots:
- Heat 1 tbsp ghee in a heavy pan.
- Add grated carrots and sauté on high flame for 3–4 minutes until aroma releases and color slightly changes.
- Add milk:
- Pour 1 liter of milk into the pan.
- Keep stirring continuously on high flame to prevent burning. Bring to a boil.
- Cook the rice:
- Add soaked rice to the boiling milk.
- Cook for 7–10 minutes until rice turns soft and releases starch, making milk creamy. Keep scraping & mixing the malai from the sides.
- Thicken with cashew-rice paste:
- Once rice is soft, add the prepared paste.
- Stir well. Within seconds, the kheer will start thickening.
- Balance & sweeten:
- Add the reserved ½ cup milk to adjust consistency.
- Mix in sugar and stir until dissolved.
- Finish with flavors:
- Add almonds, pistachios, raisins, and cardamom powder.
- Turn off the flame, cover, and let rest for 5 minutes.
Serving Suggestion:
Your creamy Gajar ki Kheer is ready! Serve warm in winter evenings or chilled for festive occasions. Its flavor is richer and creamier than regular carrot halwa.
❓ Frequently Asked Questions (FAQs)
Q1. Can I make this carrot kheer without soaking rice?
Yes, but soaking short-grain rice helps release more starch, making the kheer extra creamy. For best results, always soak for 20–30 minutes.
Q2. Which type of rice is best for kheer?
Short-grain rice like Ambemohar or Sona Masoori works best. They have higher starch content which blends well with milk.
Q3. Can I use regular cow’s milk instead of buffalo milk?
Yes! Full-fat cow’s milk will also give creamy results. Just avoid toned or skimmed milk as it won’t give richness.
Q4. When should I add sugar in kheer?
Always add sugar at the end, once rice is cooked. Adding it early can stop the rice from cooking properly.
Q5. Can I serve carrot kheer cold?
Absolutely! In fact, it tastes even better when chilled for 2–3 hours in the refrigerator.
Q6. Can I replace sugar with jaggery?
Yes, but add jaggery only after switching off the gas and letting kheer cool slightly, otherwise milk may curdle.
🔗 Follow for More Recipes
- 📲 Join my WhatsApp Channel
- ▶️ YouTube: Recipe Delight Hub
- 📸 Instagram: recipedelighthub
- 🐦 Twitter (X)
GajarKiKheer #CarrotKheer #IndianDessert #WinterSpecialRecipe #RicePudding #KheerRecipe #HomemadeSweets #FestiveRecipes
