Coffee doughnut served Espresso Glazed Doughnuts Carrot payasam garnished with fresh pistachios and raisins Carrot Kheer (Indian Carrot Pudding) Ayam Geprek crispy smashed chicken topped with red chili sambal Smashed Fried Chicken with Garlic Chili Sambal (Ayam Geprek) Smoked wild boar ribs on a cutting board Smoked Wild Boar Ribs Thyme and cheese soufflé served Thyme and Three-Cheese Soufflé Meat zongzi served Sticky Rice Dumplings with Pork (Zongzi) Garlic Kasha served in a rustic bowl Garlic Butter Buckwheat Kasha Cinnamon and honey focaccia served Sweet Honey and Cinnamon Focaccia Pizza al Granchio with crab meat and parsley Creamy Crab Pizza with Fresh Herbs Chicken breast served with buttered potatoes Pan-Seared Chicken with Rosemary Butter Potatoes Coxinha with Requeijão, creamy chicken filling Authentic Chicken and Cream Cheese Coxinha Beetroot walnut cake slice served on a plate Beetroot Walnut Cake (Gluten-Free Friendly) Dessert ravioli Sweet Apricot & White Chocolate Ravioli Yeast-free focaccia served Quick Yeast-Free Vegan Focaccia Kebab pizza with spicy meat and greek yogurt Kebab Shop Pizza with Garlic Yogurt Sauce Classic Eggplant Parmesan with fresh basil, fried eggplant, and mozzarella Classic Eggplant Parmesan with Fresh Basil Honey-cinnamon macaron Honey Cinnamon Macarons Freshly baked oatmeal raisin cookies Chewy Oatmeal Raisin Cookies Toasted onion and walnut biscuits served Toasted Onion and Walnut Biscuits (Vegetarian Crackling Style) Fruity cider with ice and fresh berries Berry Infused Apple Cider Cocktail Coffee doughnut served Espresso Glazed Doughnuts Carrot payasam garnished with fresh pistachios and raisins Carrot Kheer (Indian Carrot Pudding) Ayam Geprek crispy smashed chicken topped with red chili sambal Smashed Fried Chicken with Garlic Chili Sambal (Ayam Geprek) Smoked wild boar ribs on a cutting board Smoked Wild Boar Ribs Thyme and cheese soufflé served Thyme and Three-Cheese Soufflé Meat zongzi served Sticky Rice Dumplings with Pork (Zongzi) Garlic Kasha served in a rustic bowl Garlic Butter Buckwheat Kasha Cinnamon and honey focaccia served Sweet Honey and Cinnamon Focaccia Pizza al Granchio with crab meat and parsley Creamy Crab Pizza with Fresh Herbs Chicken breast served with buttered potatoes Pan-Seared Chicken with Rosemary Butter Potatoes Coxinha with Requeijão, creamy chicken filling Authentic Chicken and Cream Cheese Coxinha Beetroot walnut cake slice served on a plate Beetroot Walnut Cake (Gluten-Free Friendly) Dessert ravioli Sweet Apricot & White Chocolate Ravioli Yeast-free focaccia served Quick Yeast-Free Vegan Focaccia Kebab pizza with spicy meat and greek yogurt Kebab Shop Pizza with Garlic Yogurt Sauce Classic Eggplant Parmesan with fresh basil, fried eggplant, and mozzarella Classic Eggplant Parmesan with Fresh Basil Honey-cinnamon macaron Honey Cinnamon Macarons Freshly baked oatmeal raisin cookies Chewy Oatmeal Raisin Cookies Toasted onion and walnut biscuits served Toasted Onion and Walnut Biscuits (Vegetarian Crackling Style) Fruity cider with ice and fresh berries Berry Infused Apple Cider Cocktail
Carrot payasam garnished with fresh pistachios and raisins
Sweet carrot dessert with coconut milk and spices

Carrot Kheer (Indian Carrot Pudding)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
This silky, golden dessert is a culinary treasure of South India, transforming the humble carrot into something extraordinary. The secret lies not in complex spices, but in patience: grated carrots are slowly caramelized in butter (or ghee), then simmered in milk until they practically melt on your tongue. An essential finale for festive occasions, where the cool scent of cardamom and the crunch of roasted nuts meet thick, sweet cream.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 345 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot: To prevent the milk from scorching while thickening.
  • Fine grater: To break down the carrot texture.
  • Non-stick skillet: For roasting the nuts.

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Peel the carrots and grate them using the smallest holes of your grater. It's important to have a pulp-like consistency, not long shreds.

Tip: Finely grating opens up the cell walls, allowing the carrot to release its sweet juice and become creamy faster.
2 ✓

Melt the butter in a heavy-bottomed pot over medium heat. Add the grated carrots and sauté, stirring constantly, for 5-8 minutes until the raw smell is gone, the color deepens, and it smells sweet.

Tip: Sautéing in fat brings out the natural sugars in the carrot and deepens the flavor (start of caramelization).
3 ✓

Pour in the milk and coconut milk. Bring to a boil, then reduce heat to low. Simmer gently for 15-20 minutes until the carrots are completely tender and the milk thickens.

Tip: During slow simmering, the water content evaporates, leaving a rich emulsion of fats and proteins.
4 ✓

Add the sugar, pinch of salt, cinnamon, and crushed cardamom. Stir well and cook for another 5 minutes until the sugar dissolves completely.

Tip: Add sugar only at the end; if added too early, the carrot fibers might harden due to moisture loss (osmosis).
5 ✓

Meanwhile, dry roast the pistachios in a small pan for 1-2 minutes until fragrant. Soak raisins in warm water for 5 minutes, then drain.

Tip: Roasting awakens the natural oils in the nuts, making them more flavorful.
6 ✓

Remove the pot from heat. Stir in the raisins and garnish with roasted pistachios before serving.

Tip: Let it rest for 10 minutes before serving to allow the flavors to meld.

Recipe FAQ

Can I use plant-based milk?
Yes, almond milk or cashew milk works excellently and makes it even creamier.
What if it's too thin?
Simmer longer on low heat uncovered to evaporate excess water, or add a little sweetened condensed milk.
How should I store it?
It keeps in the fridge for 2-3 days. It's divine cold, but if reheating, add a splash of milk as it thickens when chilled.

Ingredients

  • 3 cups Carrots (peeled and finely grated)
  • 2 cups Whole Milk
  • 3/4 cup Coconut Milk (canned, thick)
  • 1/2 cup Granulated Sugar
  • 2 tbsp Unsalted Butter (or Ghee)
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Crushed Cardamom Seeds
  • 1 tbsp Pistachios (unsalted, roughly chopped)
  • 1 tbsp Raisins
  • 1 pinch Salt