Wednesday, October 3, 2012

Indian Carrot pudding

Gajar ki kheer


  • 2 cups carrot  peeled and finely grated 
  • 1/2 cup sugar
  • 4 cup full fat milk
  • basmati rice 2 tbsp(grind coarsely)
  • 2 tbs banched and chopped almonds and pistachio
  • 2 pods cardamom 
  • 1/4 tin condensed milk


  • first soak the rice 3-4 hours wash and pat dry  in a paper and then crush the rice not powdered
  • Boil milk in a sauce pan(reduce the milk little) add  rice(crushed) and cook in a slow flame keep stirring for 15-20 mins until the rice gets cooked.
  • now add grated carrots and cook for 10-15mins keep stirring frequently 
  •  add  condensed milk and sugar and chopped almonds and cardamom and cook for more 5-10mins ,stirr frequently.
  • now  put the flame off,cool the mixture 
  •  garnish with pistachio and serve chill


  • the mixture should not be too thick nor thin, 
  • if it is thick add some milk

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