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Carrot Pudding with Cardamom - Carrot Kheer Recipe
5 from 57 votes

Carrot Pudding with Cardamom - Carrot Kheer Recipe

Carrot Pudding with Cardamom (Carrot Kheer) is a creamy, spiced dessert made by slowly cooking shredded carrots in cashew milk with aromatic cardamom and cinnamon. Sweetened gently with coconut sugar and enriched with nuts and dried fruits, it delivers a smooth texture with bursts of chewiness and warm spice notes. Served warm or chilled, it's a comforting and subtly sweet dish.

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

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

    Cup of Yum
  1. 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
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 158

% 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.