Carrot Pudding with Cardamom - Carrot Kheer Recipe

Name: Carrot Pudding with Cardamom - Carrot Kheer Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 tbsp Vegan Butter or Oil; 2 cups (packed) shredded carrots; 2 to 2.5 cups thin cashew milk or 2.5 cups almond milk or water blended with 1/3 cup raw cashews; 1/8 to 1/4 tsp salt; 1 to 3 tbsp coconut sugar or cane sugar or sweetener; 1/2 tsp ground cardamom; A pinch of cinnamon; 3 tbsp chopped nuts like cashews; 3 tbsp currants or chopped dried fruit like dates; chia seeds

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
158 kcal
Course
Dessert
Cuisine
Indian, Vegan, gluten-free

Carrot Pudding with Cardamom - Carrot Kheer Recipe

Danielle Hudson

Report

Indian Carrot Pudding with Cardamom - Carrot Kheer Recipe. Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom. Serve as is or top with toasted nuts, seeds and chia. Vegan Gluten-free Soy-free Nut-free option

Share:

I Made This!

42 people made this

Print

13 people printed this

Save this

34 people saved this

Ingredients

Servings

1 tbsp Vegan Butter or Oil
2 cups (packed) shredded carrots
2 to 2.5 cups thin cashew milk or 2.5 cups almond milk or water blended with 1/3 cup raw cashews or use soy milk or coconut milk to make nut-free
1/8 to 1/4 tsp salt use 1/8 tsp if using vegan butters
1 to 3 tbsp coconut sugar or cane sugar or sweetener
1/2 tsp ground cardamom
A pinch of cinnamon
3 tbsp chopped nuts like cashews almonds, walnuts (raw or roasted)
3 tbsp currants or chopped dried fruit like dates raisins, figs
chia seeds pepitas, coconut, currants for garnish.

Add to Shopping List

Instructions

Heat vegan butter/ oil in a skillet over medium heat. Add carrots and cook for 6 to 8 minutes, sitrring occasionally. Add a tbsp sugar and a splash of water midway to help the carrots roast faster. Partially cover after 5 mins, if drying out too quickly
Add the non dairy milk and mix. Cook for 4 minutes. Reduce heat to medium low. Add salt, 1 tbsp sugar, cardamom, cinnamon and mix in. Cover and continue to cook for 8 minutes or until the milk thickens and carrots are soft and cooked to preference.
Add the nuts and dried fruit and mix in. Carrots get sweeter on cooking, so you might need little to no sugar. Add less to begin with. Continue to cook partially covered for 5 minutes depending on your preferred consistency. The pudding thickens on cooling.
Serve warm or cold garnished with chia seeds, pepitas, dried fruits. I like it best a day later when the carrots have absorbed the flavors, spices, chilled or warm with some whipped coconut cream. You can make dessert jars with the pudding topped with some vegan cream cheese frosting.

Notes

Add a tbsp or so more of currants or chopped dates and omit the sugar.

Nutrition Information

Show Details

Calories 158kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Sodium 214mg (9%) Potassium 354mg (10%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 10690IU (214%) Vitamin C 4.3mg (5%) Calcium 184mg (18%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 158 kcal

% Daily Value*

Calories	158kcal	8%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	8g	12%
Sodium	214mg	9%
Potassium	354mg	8%
Fiber	3g	12%
Sugar	13g	26%
Vitamin A	10690IU	214%
Vitamin C	4.3mg	5%
Calcium	184mg	18%
Iron	1.1mg	6%