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. Wishing you and your family a Happy 2010.

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

  4. 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

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


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