Gajar ki kheer is one of the most sought-after dishes in our house during winters. We all prefer having this kheer than halwa.
Easy and quick to make this carrot kheer is extremely nutritious and the best thing about this kheer is that it is very light on the tummy. You may eat a big bowl of it and still don’t feel heavy, unlike carrot halwa.
But many years back this was not the case. It was only Gajar ka halwa that was made and relished. Then how and from where this kheer came? There is an interesting story behind this. My father in law was a big foodie and had an extremely sweet tooth. Carrot halwa was his favourite. One winter, when halwa was getting ready, he was getting highly impatient and was finding difficult to wait. Seeing his impatience, my mother in law served him half cooked carrot halwa or say carrot kheer to him. Carrot had cooked, milk had brewed sufficiently so she added sugar into it, cooked for few more minutes and served this carrot kheer to my father in law. And it was a BIG hit.
Since then started the tradition of making Carrot kheer in our house. Not only this, after a day or two, leftovers, if any, of this kheer, are further cooked and turned into halwa. So Kheer first, halwa later. And this tradition is going on as it is even today.
Carrot kheer has ghee, milk, sugar and of course carrots but surprisingly it is extremely light.
One more thing, my mother in law used to add reserved milk cream (malai) to this kheer/halwa. In the process of cooking some cream gets converted into ghee and floats on the surface giving a very nice look. This adds very good texture to the kheer/halwa.
Carrots are good for our body’s overall health, especially that of the skin, eyes, digestive system and teeth!
Carrots are a rich source of Beta Carotene, a powerful antioxidant, which, among other vital uses, can be converted into vitamin A in the body to help maintain healthy skin.
Carrots increase saliva and supply essential minerals, vitamins and enzymes that aid in digestion. Eating carrots regularly may help prevent gastric ulcers and other digestive disorders. It kills germs in the mouth thus prevents tooth decay. Being rich in alkaline elements, it maintains alkaline-acid ratio in the body. It is a rich source of potassium thus helps in maintaining sodium levels in our body. You can read in detail about the benefits of carrot here.
Carrot Kheer is very simple to make and gets ready very quickly. The only tedious task in making carrot kheer/halwa is of grating the carrots. Thank God to my food processor. 2 kg carrots get grated in just 3 to 4 minutes in the food processor that too without any hard work. A food processor is really a boon. it simplifies your life so much. I remember, a few years back, my friend Shikha used to send 5 kg of carrots, peeled and washed, to my place for getting grated in the food processor.
When talking about carrot kheer, I would like to mention few things. It is different from rice/makhana kheer in many ways. First of all, as you can see it is the most beautiful kheer with a lovely colour. Every time I make it, I just love the beautiful orange-red colour of it. Try it and I am sure you too would fall in love with it.
Unlike other kheer, carrot kheer is very liquidy and not of thick consistency. Secondly, it has little more clarified butter (ghee) than other types of kheer. After all, it is different from carrot milk and is much richer.
Then carrot kheer is best enjoyed hot. Piping hot carrot kheer with little clarified butter floating on the top tastes divine.
Instead of just boiling carrots with milk, I first saute carrots in little ghee until all the water evaporates, carrots become little soft and starts leaving lovely aroma. By doing so, ghee also gets cooked very well and gets mixed with milk very well. At this stage, I add milk and cook for an hour or so. Lastly add sugar and flavour it with cardamom etc.
Now let us have a look at the proper recipe of making carrot kheer or say gajar ki kheer.
Preparation Time: 15 minutes, if using Food Processor (otherwise 30 minutes)
Cooking Time: 1 hour
Serves: 6 to 8
1 kg Red Carrots
2 to 3 Tbsp Clarified Butter
1 Litre Milk
1/2 Cup (100 g) (or as per taste) Sugar
Black Cardamom Powder or Milk Masala Powder to sprinkle on top
Slivered Almonds for Garnishing
- Wash carrots and peel the skin.
- Remove the thick yellow stem inside it using a potato peeler.
- Grate carrots, either in the food processor or manually.
- Heat ghee in a big wok (kadhai) and saute grated carrots in it for 8 to 10 minutes or till water evaporates and lovely aroma starts coming out of it.
- Add milk. Stirring continuously, cook on high flame till boil comes. At this stage, if you want you can add reserved milk-cream (malai) into it.
- After the first boil, simmer the gas stove and let it cook for about an hour, stirring occasionally in between.
- When milk thickens slightly, add sugar.
- Cook for 10 minutes more and switch off the flame.
- At the time of serving sprinkle black cardamom powder or Milk Masala Powder.
- Garnish with slivered almonds and serve with love.
I have used toned milk here. You can use either that or full cream milk for a richer kheer.
Detailed Recipe With Pics
.Rinse, wash and peel red, tender, juicy carrots
Using a potato peelewr scrape the thick yellow stem inside the carrots.
Grate carrots, manually in a grater or using food processor.
Heat ghee in a wok and add grated carrots.
Saute on medium flame for about 10 minutes till water evaporates and aroma starts coming out of the carrots.
Now add milk.
Cook on high flame till first boil comes, stirring continuously. After the first boil, simmer the flame and cook for about an hour till 1/4 th milk evaporates and thickens up.
Add sugar and cook for 10 more minutes.
Switch off the flame. When slightly cool, sprinkle black cardamom powder or Milk Masala Powder
Garnish with slivered almonds and serve.
Serve with love…
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