Monday 20 August 2018

Carrot Kheer.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's my last recipe before my Eid blog holiday!
I'm finishing with a traditional Punjabi dessert which is perfect for Eid.
This is my mother's carrot kheer. It's the carrot version of kheer - Indian rice pudding. You can serve it hot out of the pot but I love it cold and so like to chill it overnight and eat the next day.

The main job is prepping the carrots. They need peeling and grating which I like to do in the food processor with the grater attachment. Then, wash and soak a little pudding rice and we are ready to make our carrot kheer.
You may keep it plain but I love raisins in my carrot kheer. Nuts are also a good add-in although I'm not really a fan and will only add them for garnish when taking photos. The main flavour in the kheer comes from green cardamoms. You may add them whole, just their seeds, or grind the seeds up to a powder to avoid anyone biting down on a dreaded whole cardamom. I bet it's happened to you at least once! 😷
Sweet Rice Dishes, previously: kheer // zardah

A Simple List of Ingredients:
1. Pudding Rice
2. Water
3. Vegetable Oil
4. Green Cardamoms
5. Carrots
6. Milk
7. Raisins
8. Sugar or Condensed Milk
9. Double Cream

Bismillah, let's begin!

First, let's prepare the carrots so that they're ready for when we need them. Take 12 medium Carrots (730g) and peel them.

The carrots need to be grated. You can use a box grater but honestly, using a food processor with a grater attachment is the easiest way.

Grate the carrots and set aside until needed.

Next, the rice. For this carrot kheer, I used 170g Pudding Rice.

Give the rice a wash until the water runs clear and soak for 10 minutes in more water.

The carrots and rice are ready so let's get the kheer cooking. You'll need a deep pan with a heavy bottom.

Pour in 500ml Water.

Add in 1 tablespoon Vegetable Oil.

Take 5 Green Cardamoms. You can also use 1/2 teaspoon ground cardamom here if you're worried about the cardamom seeds getting stuck in people's mouths! Or just grind the seeds and add in.

And, take out the seeds.

Add to the pan and bring to a boil.

Once the water is boiling, drain the rice and add to the pan.

Bring to the boil again.

Then, leave the rice on the lowest heat and let it cook until the rice begins to soften and absorb the water.

Stir in the grated carrots.

Pour in 1 litre Milk. If you are using condensed milk instead of sugar, add it now. You will need 1 tin Condensed Milk.

Slowly bring the mixture to a gentle boil.

Leave to cook on the lowest heat for 30 minutes with the pan partially covered with a lid.

After 30 minutes, this is what the kheer looks like.

Time to add the raisins! You may leave them out if you want.

Stir in 100g Raisins.

If you're using sugar, add in 100g Sugar.

And, pour in 300ml Double Cream.

Stir everything and simmer again for 10 minutes with the pan partially covered until the kheer is thick and creamy. Remember, it will thicken up as it cools too!

How you like to eat your carrot kheer is up to you. Personally, I prefer it cold but I know many people like it hot.

Garnish with Chopped Pistachios before serving, if you prefer.

Perfect for Eid breakfast or dessert!

Carrot Kheer.

the carrot version of the classic Indian rice pudding.

Prep Time: About 15 minutes.
Cook Time: About 1 hour.
Serves: About 10 people.


170g Pudding Rice, washed and soaked for 10 minutes
500ml Water
1 tablespoon Vegetable Oil
5 Green Cardamoms, seeds only
12 medium Carrots (730g), peeled and grated
1 litre Milk
100g Raisins
100g Sugar OR 1 tin Condensed Milk
300ml Double Cream
Chopped Pistachios, to garnish (optional)

In a large deep pan with a heavy bottom, bring the water, vegetable oil and cardamom seeds to the boil. Once boiling, drain the rice and add to the pan. Bring to the boil again then leave on low heat and cook until the rice begins to soften and absorb the water.

Add in the grated carrots and milk. Add in the condensed milk at this point, if you're using it. Stir and slowly bring the mixture to a gentle boil. Leave to cook on the lowest heat for 30 minutes with the pan partially covered.

Stir in the raisins, sugar if using, and double cream. Simmer for 10 minutes or until the kheer is thick and creamy.

Serve the carrot kheer hot or cold with chopped pistachios, if you prefer.

Keep me in your duas please, and enjoy your carrot kheer!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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