This post contains affiliate links. Please see our disclosure policy.
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.
Hi, I just made this as I’m stuck inside for covid. I had trouble getting it to thicken, so I cheated and used corn starch. I also added saffron and o my stars, this is so delicious. I love carrot halwa and this was a nice healthier substitute. The only problem is since I can’t bring it to work to share, I have to eat it all myself. O darn.
Very tasty
Left out sugar as suggested.
Added 3 cloves and pinch of dry ginger as suggested by others.
Delicious!!! Will definitely double next time
Richa, would sweet potato rather than carrot work?
yes shredded sweeetpotato will work
awesome!
Perfect as is and also wonderful with some beets added to the carrots! I’ve always wanted a more vegetable focused breakfast option.
great idea!
Lovely. Excellent dessert or snack to have on warm summer days, refreshing and filling at the same time. I had it cold and it’s perfect. Those who’re used to mild sweetness will be happy to know it works beautifully without adding any sugar. To me the natural sweetness of the carrots and raisins was exactly right. Lovely roasted-nut flavour coming through as well. Brava, Richa.
thanks!
I finally made it today and ate the whole thing for breakfast. I didn’t do much of roasting (just a teeny bit of olive oil for the carrots in the beginning) and added some currants, cashew and walnut pieces without roasting. Skipped the cinnamon and stuck with cardamom only.My home made almond date mylk is very rich, so only added 1.5 cups for a cup of grated carrots, with additional dates and 1 tbsp. coconut sugar for sweetness. I even garnished it the way you did with chia seeds and pepitas. This is a great recipe for when you need to use up your home made almond mylk (which doesn’t keep very long) and have lots of carrots to use up. Carrots are also better for you cooked than raw, so this is another delicious way to eat them. Outstanding one, Richa! I dithered between making carrot halwa and this one – this was a delicious breakfast, light and nourishing.
Wow — this is cooling on the stove right now. Can’t wait to eat it!
I used a combo of coconut milk and homemade cashew milk in this. Tasting as I cooked it revealed that it is yummy, if I do say so myself! But the thanks go to you for the recipe. <3
A great recipe for a not-to-sweet breakfast pudding!
Delicious; added dried cranberries
Made this last night. I changed it a bit- added a cup of half cooked brown rice (rice finished cooking in the almond milk on the stove): also added a teaspoon of fresh grated ginger when I added the rice and milk. And added more nuts a combination of cashews and almonds. I added no sweetener except the 4 dates. So so yummy. Had it for breakfast after leaving in fridge over night.
I can’t figure out how to add a photo of the final product to share.
Awesome! You can put the photo on the blog’s facebook page or send it to me via instagram messaging!
Have you tried this in the instant pot??
I have not but 2 mins should be enough time to cook on manual.
Deanna, did you try it in your pressure cooker? Richa has a similar recipe you might be interested in: https://fettabbau-trim.today/2018/02/instant-pot-gajar-halwa-carrot-halwa-recipe.html%3C/a%3E
This recipe is life changing for me! I really haven’t been able to find something that works for me for breakfast and that has veggies in it. I can’t wait to try it with beets!