Carrot Pudding with Cardamom - Carrot Kheer Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
158 kcal
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Course
Dessert
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Cuisine
Indian, Vegan, gluten-free
Carrot Pudding with Cardamom - Carrot Kheer Recipe
Description
This pudding starts by sautéing shredded carrots in vegan butter or oil until slightly softened and sweetened with coconut sugar during cooking. Adding cashew milk creates a rich, dairy-free base that gently thickens as it simmers, melding with warm spices such as cardamom and cinnamon. Salt is used sparingly to enhance the flavor depth.
To complete, nuts like cashews or walnuts and dried fruits such as currants or figs are stirred in, offering texture and sweetness contrasts. The pudding's consistency thickens further upon cooling and can be garnished with chia seeds, pepitas, or additional dried fruits for visual appeal and added nutrition.
This dessert can be served warm or cold and is said to develop more pronounced flavors after a day of resting. Variations include adjusting sweetness levels or substituting milk options for nut-free adaptations.
Ingredients
- 1 tbsp vegan butter or oil
- 2 cups carrot packed, shredded
- 2 to 2.5 cups cashew milk or use soy milk or coconut milk to make nut-free, or almond milk or water blended with raw cashews; thin; 2.5 cups
- 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
- cinnamon a pinch
- 3 tbsp cashews almonds, walnuts (raw or roasted, chopped
- 3 tbsp currants raisins, figs, or chopped dried fruit like dates
- chia seeds pepitas, coconut, currants for garnish.
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
- Omit added sugar if you increase the quantity of dried fruits like currants or chopped dates for natural sweetness.
- Nut-free versions can be made using soy or coconut milk instead of cashew milk.
- The pudding thickens upon cooling; adjust concistency by cooking longer or adding more milk if desired.
- Serve garnished with seeds or dried fruits for added texture and presentation.
- Best enjoyed after chilling for a day to deepen flavors, but also pleasant warm.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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