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Indian Carrot Pudding with Cardamom – 1 Pot 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 Grain-free Soy-free Nut-free option
This carrot pudding is is mix of gajar halwa and rice pudding /kheer. The carrots are shredded and roasted a bit then cooked further in non dairy milk. The pudding is flavored with cardamom. Use other spice of choice, such as cinnamon, nutmeg or saffron. Add in some turmeric for a breakfast pudding. This makes a great dessert or breakfast. Sweet carrots need only a bit of additional sugar added. you can omit the sweetener and add more of chopped dried dates, figs or currants and a touh of maple syrup if needed.
Gorgeous, simple, gluten-free and grain-free. Easily made nut-free. Perfect for Easter.
More Spring/Summer Indian desserts from the blog
- Mango Sheera / Halwa
- Mango Lassi – GF Mango Yogurt Smoothie
- Mango Burfi – GF Bars
- Kesar Pista Milk Shake – GF Saffron Pistachio milk shake
- Kesar Peda – GF Saffron almond fudge cookies
- Besan Burfi – GF Chickpea flour fudge
- Vermicelli Kheer Pudding – GF option
- Coconut Ladoo – GF Coconut cardamom balls
If you make this kheer, do tag me on Instagram or comment and rate on this post!
In other news, some faux fur was found to be from dogs, cats, rabbits and racoons. Lets take the fashion out of fur (warning, viewer discretion).
Planning to get a rabbit this Easter? Adopt Don’t Buy… Also, They will chew on things, will need rabbit proofing of the house, will need 30+ hours of outside crate time and can bite.
Simmer until thickened to preference. Garnish and serve warm or cold.
Carrot Pudding with Cardamom - Carrot Kheer Recipe
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 blended with 1/4 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 other sugar or sweetener
- 1/4 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.
Instructions
- Heat vegan butter/ oil in a skillet over medium heat. Add carrots and cook for 5 to 6 minutes, sitrring occasionally.
- Add the non dairy milk and mix. Cook for 10 minutes.
- Reduce heat to medium low. Add salt, sugar, cardamom, cinnamon and mix in. 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 to 15 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 and milk to soften further.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa, Can you tell me how you would recommend shredding the carrots? Do you use the finer or coarser side of a box grater or some other method?
Thank you!
the coarse side or a food processor if you have one
I was really careful with the temps and stuff but my cashew milk separated, so mostly it was a watery mess with granules floating on the top – ie, not appealing. Any ideas how to fix or avoid next time?
Oh no. What kind of cashew milk did you use? You ca. Continue to cook it until all of the water is evaporated . Then add in blended cashew cream or coconut cream. Blend 1/2 cup soaked cashews with 1/2 cup water until smooth and use
Shop bought Alpro cashew milk. I thought about cooking it down more, but then the carrots would have been total mush. I mixed in some cornstarch which helped a bit and I’m going to see what consistency it has when it cools before doing anything else! It’s a shame because everything else tastes great!
Shop non dairy milks often have this problem. I just blend cashews and eater and use and that never separates
This recipe turned out great! My kids loved it too!
thanks for popping in ♡