Carrot Milk Kheer

Name: Carrot Milk Kheer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: 240ml whole milk; 200g carrots, finely grated; 60g sugar; 15ml ghee; ½ tsp cardamom powder; 20g mixed nuts (cashews, almonds, pistachios), chopped; pinch saffron strands

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 9. Carrot Milk Kheer recipe

⏱️10 minPrep

🔥15 minCook

🕒25 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Carrot Milk Kheer

Grate carrots (5 mins): Peel, wash, and finely grate carrots (visual cue: fine, even texture).
Thicken mixture (3 mins, medium heat): Continue cooking until milk evaporates and mixture becomes thick and creamy (visual cue: mixture becomes dense, light orange color, less liquid visible).
Add sugar & ghee (1 min, low heat): Mix in sugar and ghee, stir well (visual cue: mixture becomes glossy, sweet aroma rises).
Add spices (1 min): Add cardamom powder and saffron strands, stir thoroughly.
Finish (1 min): Remove from heat, fold in chopped nuts.

📖 Cultural notes

Carrot Milk Kheer is a seasonal Punjabi winter specialty, celebrated during Lohri festival, combining the warmth of carrots with the richness of milk and ghee. ---

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