Carrot Kheer Pudding Jars turn a classic Indian dessert into an elegant, portioned delight. The grated carrots cook gently in full-fat milk until creamy, while cardamom and saffron infuse warm, festive notes. Crispy nuts and plump raisins provide texture contrast, making each spoonful a balance of sweetness, creaminess, and crunch.
Heat the ghee in a small pan on medium flame. Lightly fry cashews, almonds, and raisins until golden and aromatic. Keep stirring to prevent burning. Remove immediately and set aside for later garnish and mixing.
Description - Step 2
Cook Carrots
In the same pan, add the grated carrots and sauté for 2–3 minutes. This step removes any raw aroma and slightly softens the carrots, enhancing their natural sweetness and ensuring a smooth texture when cooked in milk.
Description - Step 3
Boil Milk
Pour full-fat milk into a heavy-bottomed pan. Bring it to a gentle boil on medium flame while stirring occasionally. This prevents milk from sticking to the base or forming a skin, ensuring a creamy final kheer.
Description - Step 4
Cook Carrots in Milk
Add the sautéed carrots to the simmering milk. Reduce the heat to low and continue cooking, stirring frequently, until the carrots are tender and the milk has thickened slightly. The mixture should have a naturally orange, creamy consistency.
Description - Step 5
Add Sugar and Flavouring
Stir in sugar gradually, allowing it to dissolve completely. Add cardamom powder, saffron strands, and rose water if desired. Mix gently so the flavours blend without curdling the milk. Taste and adjust sweetness as needed.
Description - Step 6
Finish with Nuts
Add half of the roasted nuts and raisins to the kheer, reserving the rest for garnish. Stir gently to maintain the creaminess while distributing the crunch evenly. Remove from heat immediately to prevent over-thickening.
Description - Step 7
Assemble in Jars
Spoon the warm kheer into clean glass jars. Allow them to cool to room temperature, then refrigerate for at least 1–2 hours. Before serving, top each jar with the remaining nuts and raisins for a visually inviting, textured dessert.
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Indian
Intermediate
Dessert
