Carrot Kheer – Sweet Dessert

Step 1: Prepare Carrots

Wash, peel, and grate fresh juicy carrots. Ensure the grating is nice and even for a better texture. Once done, set them aside.

Step 2: Prepare Rice Paste

Take pre-soaked rice and blend it with milk to create a smooth, silky paste. This step gives the kheer a rich, velvety finish.

Step 3: Roast Nuts and Raisins

Heat 1 tablespoon of ghee in a kadhai. Add chopped almonds, kalonji seeds, cashews, and black raisins. Roast them slowly until the nuts turn lightly golden and a warm, nutty aroma fills the kitchen.

Step 4: Cook Grated Carrots

Once the nuts and raisins are perfectly toasted, add the grated carrots to the kadhai. Toss and cook them until they turn soft and glossy.

Step 5: Combine with Milk and Rice Mixture

Pour in 1 liter of milk along with the blended rice mixture into the kadhai. Keep stirring as it simmers and slowly thickens into a creamy base.

Step 6: Add Sugar and Optional Cardamom

When the kheer is all creamy and rich, add 1/2 cup of sugar and let it melt in completely. Continue to stir to avoid any lumps or burns at the bottom. For extra flavor, you may add cardamom powder, but this is completely optional.

Step 7: Serve Carrot Kheer

Garnish the kheer with pistachio slivers. Serve this beautiful kheer hot or chilled. Either way, it's comfort in every single spoon.

• Take your time to grate carrots finely and evenly for a better texture in the kheer.

• Blending pre-soaked rice with milk creates a smooth, silky paste that gives the kheer a rich, velvety finish.

• Stir continuously while the kheer simmers and thickens to prevent lumps and burning at the bottom.