Carrot Pudding (Carrot Kheer)

Cardamon Powder2 tsp
Carrot (Peeled and Grated)1.5 cups
Cashew nuts10 halved
Coconut Milk2 Cups
Condensed Milk1/2 Cup
Water1/2 Cup
Ghee2 tbsp
Pistachio nuts10


  1. Toast the nuts: In a large pan, add 1 tbsp of ghee. When the ghee is hot, add the cashew nuts and lightly brown them. Switch off the flame and then add the raisins they will absorb the ghee and bloat. Remove the cashew nuts and raisins from the pan and keep them aside for seasoning. 
  2. Cook the Carrot Pudding: Add the remaining ghee into the pan and then add the grated carrot. Keep the flame in medium. Saute the carrot till they soften and begin to give a nice aroma. This generally takes 4 - 5 mins. Increase the flame to high and add sugar, cardamon powder, condensed milk, water and coconut milk and let the mixture come to a boil. Once the milk boils, reduce the flame to medium and keep stirring occasionally for around 20 mins
  3. Switch off the flame. The Carrot Pudding is ready to serve. Top with the toasted cashew nuts, raisins and the chopped pistachio nuts before you serve. Enjoy the dish hot or cold. 

  1. Use red carrots which are sweeter and perfect for this pudding. If you cant get hold of the red carrot use the regular orange carrots. 
  2. Make sure the carrots are peeled and grated. If grating carrots is difficult, then cube or chop the carrots. Once you saute the carrots for around 5 mins, cool it and blend it with some coconut milk to a fine paste. 
  3. I didn't add sugar as condensed milk is sweet in itself.
  4. If you prefer a lighter version of the pudding, replace condensed milk and coconut milk with regular milk, preferably skimmed and then add sugar to your taste.


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