Carrot Kheer ( Gajar Halwa Kheer)

A delicious and indulgent dessert using winter carrots and milk; Carrot Kheer is super easy to make.

It is inspired from Gajar ka Halwa and makes an amazing treat when served cold or warm!

Indian desserts are always so amazing. They come in various forms, colors and textures. And yet they are almost all loved by everyone.

There are some desserts like Sheer Khurma and Kesar Shrikhand that are great throughout the year; there are some like Gajar Halwa and Mango Ras that are popular when the prime ingredient is in season.

These seasonal treats vary from state to state and family to family. But they are all super amazing to enjoy. One of the popular Indian desserts for winter in the Northern part of India is Carrot Kheer.

Jump to:

• What is Carrot Kheer
• Using Red Carrots
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Serving
• Recipe FAQs
• More Carrot Recipes to try
• More Indian Dessert Recipes
• Carrot Kheer ( Gajar Halwa Kheer)

What is Carrot Kheer

By definition, kheer is a milk preparation that has an add-in like grain or seeds and this is cooked till thick and sweetened with a delicious sweetener.

The add-ins will vary based on what kind of kheer you are making and so will the flavor. A traditional Kesar Kheer is amazing, this Instant Pot Kheer is a cheat version to make it amazing and Sabudana Kheer is super amazing for fasting days.

Just like these, there is a popular winter special recipe called Carrot Kheer. This one is made with red carrots that are seen in markets during winter. And like kheer, we can also add some rice in it.

This rice pudding is great for festivals, celebrations or to simply celebrate winter in all it's glory. This carrot kheer is easy to make using a pan or an instant pot. Made primarily with carrots, this dessert is creamy, rich and perfectly sweet.

And not to forget, the flavors are just like carrot halwa and we popularly call this dessert Gajar Halwa Kheer!

Using Red Carrots

Red carrots are a treat through the winter months. Popular all over India, these were almost non existent in the US. However, in the last couple of years, these red carrots make an appearance in so many Indian stores and Farmer's Markets.

The season for this is short and quite unreliable. They will be in the stores one day and vanish the next! So buy them all when they appear in the stores.

And when you have so many red carrots, there are so many delicious recipes to make. Gajar Halwa and Gajar Halwa Ice-Cream are popular to make. And so is carrot paratha and carrot peas curry.

Why this recipe works

• Carrot Kheer is a rich and delicious treat.
• This one is great for winter days.
• Red carrots make this kheer perfectly colored without having to add any color.
• We can easily sweeten the recipe with a sweetener of choice.
• It is easy to make this in just about 30-40 minutes.
• The recipe is easy to convert to Vegan.
• And this kheer recipe is naturally gluten-free.
• The recipe works in a pan or an instant pot.
• This kheer is easy to make without nuts as well.
• We can modify the ingredients to make it throughout the year.
• The carrot kheer is perfect when served cold or warm.

Ingredients and Substitutions

• Carrots: Carrots are the prime ingredient here. While red carrots work the best for this, orange carrots can do as well. Moreover, shredded carrots from the store work for the recipe.
• Milk: Whole milk makes the creamiest kheer. Yet, we can make the kheer with lower fat milk as well. As we add some milk powder, the kheer will still be pretty thick. Moreover, non-dairy milk works as well. Pick the one that works best for you.
• Sugar: Sugar is the sweetener of choice for the recipe. I like to add white sugar to the kheer. However, brown sugar or honey works as well. These tend to make the carrot kheer darker in color. Plus, sweetened condensed milk is great for some creamy texture.
• Rice: Like all kheer recipes, I like to add some rice to the kheer. Any kind of long or short rice works for the recipe. I like to mash the rice a little to make the kheer thick, so the kind of rice does not really change the kheer.
• Milk Powder: A little milk powder makes the kheer super creamy. Though this is optional, I would strongly recommend adding some for the texture. It is easy to swap this with almond powder for a non-dairy version.
• Ghee: I like to sauté the carrots in ghee. This brings out the flavor and makes the carrots very flavorful.
• Nuts: Nuts always make any kind of kheer super delicious. I like to add slivered almonds and pistachios. Also, some raisins are great to add.
• Cardamom and Saffron: A dash of cardamom powder and saffron strands makes this carrot kheer delicious. These are optional ingredients, but I strongly recommend adding them.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and soak the rice in water. Let the rice rest for 30-40 minutes.

2- Drain the rice and set aside. Shred the carrots and keep ready.

3- Heat ghee in a thick bottom pan.

4- Add the shredded carrots.

5- Sauté them till they become flavorful and start to cook.

6- Then add milk and mix well.

7- Also add the rice.

8- Mix well and keep cooking on medium heat till the rice is 80 percent cooked.

9- Then add the slivered nuts, saffron strands and cardamom powder.

10- Also add sugar. Also add the milk powder.

11- Mix well and cook everything for another 4-5 minutes.

12- Stir and cook till the kheer starts to thicken.

13- Mash using a potato masher and mix well.

14- Once the carrot kheer is of the desired texture, turn down the heat. Enjoy warm or cool down and serve topped with nuts and dried rose petals.

Expert Tips and Notes

• Whole milk makes the creamiest kheer. However, using lower fat milk is an option too. The kheer made with lower fat milk will be less creamy. We can manage by adding some evaporated milk to the kheer too.
• I like to add shredded carrots for the taste and texture. However, it is also okay to process the carrots completely to make a purée and add to the kheer. That way the color will be bright but the texture will only come from rice.
• Rice is an important ingredient in kheer. However, we can easily make this recipe with samai chawal, millets, quinoa, sabudana or simply without any grain. It really depends on what you like.
• I make the recipe mildly sweet. However, if you like the kheer very sweet; simply add 2-3 more tablespoons of sugar.
• It is common to add a can of evaporated milk to the kheer. It helps make the kheer creamy and thick.
• We can easily make the same recipe using plant based milk. Use the one you like best. Almond milk goes really well with the nuts added and the carrots. Also, add almond meal in place of milk powder for a Vegan version.
• To make a nut-free version, simply skip the slivered nuts. The rest of the recipe is nut-free by default.
• Keep stirring the kheer intermittently. It helps keeping the kheer from burning or settling in the pan.
• Use a thick bottom pan for the recipe. That way the milk does not burn the pan. Often times, a non-stick pan is also great for the recipe.

Serving

This carrot kheer is amazing when served warm. It is perfect as we often see the red carrots in winter and there is nothing like a warm recipe for cold days.

However, we can easily serve the kheer cold. It is great chilled as well. Simply enjoy it as you like. And if you have carrot halwa, it is great to add some of that and serve with the kheer.

Recipe FAQs

More Carrot Recipes to try

More Indian Dessert Recipes