This is carrot kheer, a creamy Indian milk dessert and sunshine in a bowl. Grated carrots and basmati rice are cooked in full fat milk then sweetened with sugar. Easy to make in less than 30 minutes.
Note – This recipe has been updated from the archives – first published 26 January 2013. I’ve added new images and content.
Kheer comes in so many varieties – most common in our house is rice kheer but for special occasions, shahi paneer kheer and garvanu (Gujarati semolina kheer) also make an appearance.
Think of carrot kheer as a lighter version of gajar ka halwa . It uses similar ingredients, but the consistency is more milky and creamy. As the carrots boil, they soften but still keep a little of their texture.
Who knew vegetables in kheer could work so well! Even bottle gourd is so good in dudhi basundi .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – any carrots work here. I’ve used British carrots and Indian carrots on different occasions to make this and both taste delicious!
Basmati rice – I prefer basmati rice in my kheer but other varieties will work too. I like to soak it for 15-20 minutes before adding to the kheer to reduce the cooking time.
Milk – I use full fat milk for creaminess. If I have a little fresh cream left over from other recipes, I use semi-skimmed milk and add the cream. If you do add cream, add it at the end of cooking.
Sugar – my preference is white sugar as it gives a clean taste and doesn’t alter the colour. You can use brown sugar or jaggery but the taste will be more earthy.
Ghee – I use homemade ghee made from butter but store-bought works fine. You could use butter but the warmth from the ghee.
Cardamom powder – optionally also add nutmeg powder.
Nuts for garnishing – you’ll see that pistachios and almonds are most commonly used.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Carrot Kheer (Gajar Ki Kheer)
Ingredients
- 2 cup carrots peeled and grated
- 6 cup whole milk
- ¼ cup rice
- 1 cup sugar
- ¼ cup ghee
- ½ teaspoon cardamom powder
Garnish
- 2-3 tablespoon nuts
Instructions
- Wash ¼ cup rice in cold water and leave it aside to soak in water for half an hour.
- Heat ¼ cup ghee in a heavy bottom pan or non stick pan on a medium heat.
- Add 2 cup carrots (grated) and sauté for 5-7 minutes or until moisture evaporates. Keep stirring continuously.
- Pour 6 cup whole milk and allow to come to a boil, lower the heat.
- Drain the water from the rice and add into carrot and milk mixture.
- Stir and simmer the kheer until the rice is fully cooked and the kheer thickens.
- Add 1 cup sugar and mix and simmer for a minute or so.
- Turn of the heat. Add ½ teaspoon cardamom powder and mix well.
- Serve in a serving bowl, garnish with 2-3 tablespoon nuts .
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Carrot Kheer (Gajar Ki Kheer)
Ingredients
- 2 cup carrots peeled and grated
- 6 cup whole milk
- ¼ cup rice
- 1 cup sugar
- ¼ cup ghee
- ½ teaspoon cardamom powder
Garnish
- 2-3 tablespoon nuts
Instructions
- Wash ¼ cup rice in cold water and leave it aside to soak in water for half an hour.
- Heat ¼ cup ghee in a heavy bottom pan or non stick pan on a medium heat.
- Add 2 cup carrots (grated) and sauté for 5-7 minutes or until moisture evaporates. Keep stirring continuously.
- Pour 6 cup whole milk and allow to come to a boil, lower the heat.
- Drain the water from the rice and add into carrot and milk mixture.
- Stir and simmer the kheer until the rice is fully cooked and the kheer thickens.
- Add 1 cup sugar and mix and simmer for a minute or so.
- Turn of the heat. Add ½ teaspoon cardamom powder and mix well.
- Serve in a serving bowl, garnish with 2-3 tablespoon nuts .
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This fragrant carrot and coconut milk pulao is a comforting one-pot rice dish that comes together in 30 minutes. Gently spiced, lightly creamy, and naturally colourful, it’s the kind of recipe you can serve to guests too. Especially when you want maximum flavour with minimal effort.
Note – This recipe has been updated from the archives – first published January 2019. I’ve added new images and content.
In the winter, pulao dishes are always on rotation. Cranberry and saffron pulao and vegetable pulao are such examples.
After the Christmas period, I found myself with an abundance of carrots thanks to some unbelievable winter vegetable bargains (can you believe carrots were as low as 5p for 1kg?). After making familiar favourites like spicy carrot soup , carrot kheer and carrot chilla , I still had plenty left. That’s when this carrot and coconut milk rice came together – an easy, flavour-packed pulao that’s perfect for using up seasonal carrots.
The carrots soften into the rice, giving subtle sweetness. Meanwhile, coconut milk adds richness without overpowering the spices. A handful of green peas brings contrast in both colour and texture.
It is a reliable crowd-pleaser that pairs effortlessly with butternut squash raita , a green leafy salad, and papad .
Ingredient Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Rice – I use good-quality basmati rice for the best aroma and fluffy grains. Rinse well and soak briefly to help the rice cook evenly.
Carrots – freshly grated carrots work best here. They cook quickly and blend beautifully into the rice, adding natural sweetness and colour.
Coconut Milk – I use full-fat coconut milk for a richer pulao but low fat works well too for a more subtle flavour.
Whole Spices – bay leaf, cardamom, cloves, and cinnamon infuse the oil with warmth and depth — don’t skip them, as they define the pulao’s aroma.
Green Peas (Optional) – frozen peas work perfectly and add a lovely pop of colour and freshness.
Ground Spices – turmeric, chilli powder, cumin, coriander and garam masala add gentle heat and warmth without overpowering the dish.
Finishings – a squeeze of lemon juice and fresh coriander at the end brighten the flavours and bring everything together.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Carrot Coconut Pulao (carrot rice)
Ingredients
- 1 cup basmati rice
- 1 ½ cup carrots peeled and grated
- ½ cup green peas fresh or frozen
- 3 tablespoon oil
- 1 cup coconut milk
- 1 medium onion roughly chopped
- 1 tablespoon ginger-garlic paste
- 1 large green chilli chopped
- 1 tablespoon whole spices bay leaf, cinnamon, green and black cardamom, cloves
- 1 teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala optional
- 1 teaspoon lemon juice
- salt to taste
- 3 tablespoon coriander chopped
Instructions
- Rinse 1 cup basmati rice under clean water, then soak for 15-20 minutes in a bowl.
- Heat 3 tablespoon oil in a thick bottom pan or kadai add 1 tablespoon whole spices .
- When they splutter add chopped 1 medium onion along with 1 tablespoon ginger-garlic paste and 1 large green chilli .
- Fry the mixture till onions turns light pink.
- Then add 1 ½ cup carrots (grated) and cook for a couple of minutes. Then add ½ cup green peas and again cook further a minute or so.
- Now add drained rice and 1 teaspoon red chilli powder , ½ teaspoon ground turmeric , 1 teaspoon ground cumin and coriander , ¼ teaspoon garam masala and fry the rice mixture for a couple of minutes.
- Add 1 cup coconut milk and ½ cup of water along with salt to taste mix, bring the water to boil on medium heat.
- Lower the heat, cover the pan with a lid and cook the rice until done.
- Sprinkle 1 teaspoon lemon juice and 3 tablespoon coriander . Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
