Friday, January 1, 2010

NewYear's Special: Carrot Kheer(Runny Pudding) - A stove-top Sensation

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A sweet start for a new year 2010!
  • Carrots - 5, medium, peeled and roughly cut into chunks
  • Sugar - 1 cup or more
  • Milk - 8 cups
  • Cardamom Powder - 1/4 tsp
  • Saffron strands - a pinch, soaked in little milk
  • Add the carrot chunks to a pressure pan with 2 cups of milk and pressure cook for about 15 minutes.
  • Cool the pressure cooked contents and puree in a blender.
  • Add the pureed contents to a stock pot with the remaining milk.
  • Stir continuously for 5 minutes on a low flame and follow-up with sugar. Add more sugar if needed.
  • Add cardamom powder and mix gently.
  • Pour the soaked saffron strands and remove from heat.
  • Cool prior to serving.
  • Garnish with Saffron strands(optional)
Makes ~10 servings.

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  1. Looks delightfully tempting..... Sweet way to celebrate New Year with....

    Happy New Year to you & your wonderful family...


  2. Yummy Carrot kheer...Great new year recipe..Keep rocking!!

  3. lovely that color..will have to try this one day..i love carrots!! its one of the very few veggies that i eat..he he

  4. Looks wonderful..sweet start for the new year :-) Have a great year ahead !!!


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