Carrot Pudding – Carrot Ki Kheer Recipe, How to make Carrot Pudding – Carrot Ki Kheer

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Carrot Pudding – Carrot Ki Kheer Recipe with step by step photos and easy to follow instructions:

Carrot Pudding is a delicious and nutritious Indian dessert that is so easy to make. It is a popular winter dish when carrots are fresh and sweet, and available in abundance. Carrot Pudding is prepared with slowly cooking carrots in milk infused with aromatic cardamoms until the mixture thickens to a pudding like consistency.
Kheer is a very popular Indian dessert and it has many variations. I made another variation Peach Rice Pudding or Peach Ki Kheer with fresh peaches in the summer time.

Last week, I took a shopping trip to an Indian supermarket. While shopping there, I could not ignore pretty pink Indian carrots. Right away, I begin to visualize Carrot Pudding and Carrot Halwa. You can always use the regular orange carrots to make this dish, it will taste great too. I just love the color of the pudding made with pink carrots.

A common method of making Carrot Pudding is to first grate the carrots and then slowly cook it in fresh milk. I have also made smooth and silky Carrot Pudding. In order to have the smooth creamy texture, the carrots are first cooked in plain water and then blended into a smooth puree before adding it the milk. Just another variation which also tastes delicious.

Sometimes, khoya (mawa, milk solids) is added to the Carrot Pudding to give it a smooth, rich and creamy texture. Khoya is not easily available in North America and it takes about 3-4 hours to make khoya at home, so I replace the khoya with Ricotta cheese which is easily available at any supermarket. If you can find khoya, then go ahead and use it.

The luscious Carrot Pudding tastes best when served warm but it can be served chilled as well. This is one of those comfort foods that you can indulge into without feeling one bit guilty. It is a healthy and super delicious after school snack that you can serve to your kids. This dish will definitely win some stars for you at your next dinner party or potluck. Let’s make some easy Carrot Pudding!!

How to make Carrot Pudding:

1. In a large heavy-bottomed saucepan, add milk and let it come to a boil.
   
2. While the milk is boiling, peel and grate carrots.
   
3. Add the grated carrots to the milk. Reduce the heat to medium-low and let the milk simmer. Stir it occasionally to prevent the skin from forming and let the moisture evaporate so the milk can thicken. Allow it cook uncovered until carrots are tender; and milk has thickened to pudding consistency.
4. Blend the ricotta cheese or khoya with half a cup of milk to smooth out any grains (This is totally optional. The kheer (pudding) will still taste great without ricotta cheese or khoya). Add it to the Carrot Pudding and mix well.
   
5. Add sugar and cardamom powder. Allow it to cook a little longer for the carrots to absorb some sweetness from the sugar.
6. Remove it from the heat. Garnish with desired nuts and raisins. Serve warm or cold.
   
   
   Carrot Pudding - Carrot Ki Kheer Recipe, How to make Carrot Pudding - Carrot Ki Kheer

    

   

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   Prep time

   5

   Cook time

   45

   Total time

   50

    

   A delicately sweet, creamy and healthy dessert made with slowly cooking the carrots in milk until thickens to a pudding like consistency.

   Author: Raj Brar

   Recipe type: Dessert

   Cuisine: Indian

   Serves: 5-6 servings

   Ingredients

   • 6 cups fresh milk
   • 3 cups carrots, peeled and grated
   • ½ cup ricotta cheese or khoya (optional)
   • ½ cup milk, to blend ricotta cheese or khoya (optional)
   • ¾ cups sugar or to taste
   • 2-3 green cardamoms, crushed
   • 2 tbsp pistachio nuts

   Instructions

   1. In a large heavy-bottomed saucepan, add milk and let it come to a boil.
   2. Add the grated carrots. Reduce the heat to medium-low and allow it cook uncovered until carrots are tender; and milk has thickened to pudding consistency, for about 35 minutes. Stir occasionally.
   3. Blend the ricotta cheese or khoya with half a cup of milk to smooth out any grains. Add it to the carrot pudding and mix well.
   4. Add sugar and cardamom powder. Cook for another 5 minutes
   5. Remove from heat. Garnish with pistachio nuts. Serve warm or cold.

   Notes

   Replace sugar and ricotta cheese/khoya with 1 cup (250 ml) of sweetened condensed milk.

   3.5.3226