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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.Â
Gorgeous, simple, gluten-free and grain-free. Easily made nut-free. Perfect for Easter.
More Spring/Summer Indian desserts from the blog
- Mango Sheera / HalwaÂ
- Mango Lassi – GF Mango Yogurt SmoothieÂ
- 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).Â
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.Â
Carrot Pudding with Cardamom - Carrot Kheer Recipe
Ingredients Â
- 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.
InstructionsÂ
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was super tasty! I used soy milk and did not need to add any sugar at all (but I added some cloves). I also love your orange and sesame tofu and feel like I can really rely on your blog to always provide delicious vegan recipes.
Thank you 🙂
Awesome! I add some sugar when serving it as a dessert and almost none for snacking
I made this for my two kids and husband and they loved it. My daughter (12) loved it so much she took it to school for a snack. Well done, Richa.
yay! so glad she loved it!
I made this the other day and left it overnight to set, as some other commenters suggested. It was delicious, just like my Mum’s English rice pudding, but bright orange! Although I am a huge sweet-tooth, I surprisingly found 3 tablespoons of sugar too sweet! I will definitely make this again, and experiment with sugar levels. I also found a tiny bit of pepper was an excellent addition 🙂
Awesome! yes carrots sweeten more on cooking, so you might not need much sweetener in addition.
Thanks for this Carrot pudding with cardamon. I noticed that you have the version for Gluten-free which is perfect for my cousin who has alergies. She’s not eating much and can hardly go to restaurant in case they have gluten. So this comes at the right time as she is coming over tonight and I shall make her a treat. I appreciate you taking the time to put this recipe together Richa and I hope I’ll make you proud in baking it!
yum, I’ve got this cooling on the counter right now. I love it because it’s not too sweet. I used Swerve sugar sub to make it diabetic friendly for hubby.
I mixed the milk, cashews & spices in vita mix, added to carrots and found little less than 10 min cooking time to be perfect. Thank you for a delicious and easy recipe Richa!
Great!!
Just made it and it was lovely. I think next time I will try it with almond milk as my cashew milk was thin but too rich for me (maybe cause I’ve been eating kitchari daily for 2 meals a day).
Thanks again for lovely recipes 🙂
Awesome! Yes you can use almond milk and add cashew ream later if it feels too thin. Its a dessert (indian kheer) so will be a bit more-ish if served for dessert. You can easily make it less rich and less sweet.
Hi again!
So I decided to eat the rest of the pudding straight from the fridge and OMG!! WOW it was too yummy even better than just made. I did add some Sweet Leaf Vanilla Creme stevia drops (I never added any sweetener when cooking it).
I ate the whole thing and was very sad that I had nothing left. It wasn’t so rich cold. It was sooooooooo good. Doing very happy dance. 🙂
Thats awesome! Yes after it sits for a while the carrots get even softer and absorb more of the milk and the spices and flavors.
woow wonderful nd lip smacking carrot pudding.I want to try this pudding !
Made this yummy goodness this morning with almond+brazil nut+dates milk and lapped up half of it already!
Yes!!
I made this with one big modification.
I substituted 1 cup cooked brown rice for one cup of carrots.
I used fresh unsweetened cashew milk and omitted the sugar.
The result was a delicious light dinner!
Perfect!!
Lovely recipe, must try! Thank you for your creativity!
Thanks Nandini!
Can you use almond milk with this without blending it with the cashews?
Yes