How To Make Carrot Rice Pudding (Gajjar Kheer)

Friday, 11 August 2017

Carrot Rice Pudding means Gajjar (Carrot) Kheer (Rice Pudding) it is an asian sweet dish that is widely eaten. This is the same as rice pudding but with grated carrots added in. Personally, I find this rice dessert the best because it's tasty and it's healthy (that's without sugar added), it can also be a good dish given to babies with or without sugar, as it is soft to eat.

Ingredients include;
Rice 1/4 of a cup
Milk 1.5 litre
Carrots 3 Large or 5 medium sized
Sugar 1/4 of a cup
Cardamom 3 seeds (Optional)


Soak the rice for about an hour and then peel and grate the carrots using a grater (it would be best to grate in the saucepan you are going to cook the kheer in) cook the carrots for about 8 to 10 minutes on medium heat and you will notice some of them will go a lighter colour.

After that add in all of the milk into the saucepan you can also add in cardamom seeds this will just enhance the flavour with cardamom and is optional and cook for about 20 minutes and stir frequently in between when carrots are cooked and can break easily you can add the rice, but before that you need to rinse the water out of the rice and crush the rice with your hand or fingers this is done because the rice can cook quickly plus the rice will puff up. It is not important to crush every single grain just do what you can, and then add in the rice and let it cook making sure it does not stick to the bottom of the saucepan. Let the kheer cook but make sure you are mixing constantly the kheer will make bubbles.

Finally, add in the sugar and mix well making sure the rice is cooked and the milk has gone to the right consistency for kheer. Then turn the gas off when the kheer has thickened and the milk has lessened significantly to make it look like kheer.

Then there you have it, your gajjar ki kheer is ready you can eat it warm or you can eat it cold with some yoghurt.

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