Carrot Coconut Kheer
EVENTS: BLOGGING MARATHON #89 WEEK 2 DAY 2
THEMES: MAKE ONE TYPE OF INDIAN SWEET / EID SPECIAL
Lets talk about the the Blogging Marathon theme first. I chose make one type of Indian Sweet because I wanted to make different types of kheer and also showcase that its possible to make both sugarless and with sugar without any hassles.
I’d come across so many carrot kheer recipes and always wondered what it would taste like. So voila there I made it and it tastes awesome. Its actually a great dessert, easy to make and the charming thing about this recipe is that besides being so colorfully tempting, one can control the amount of sugar that goes into it. Since carrots are slightly sweet, I added only 2 tbsp and it was just right for me.
Coming to the second theme, the #FoodieMonday/Bloghop group decided to make Eid Special recipes as the #148 theme. Now lets face it, during Eid with friends and families visiting each other, kheer is a must…okay its usually seviyan but I’ve already got that recipe on my blog. So I thought why not a healthy kheer. If its really hot where you’re living, then serve it chilled and if its cold, serve it hot. Both taste equally good. I think I’ll skip the benefits of adding carrots to your diet as you can easily google that info.
The taste of carrot and coconut combined was lip smacking. So here’s an easy peasy kheer for Eid and wishing all my friends a very Happy Eid. Make it a day ahead and let the flavors of the saffron and cardamom infuse into the kheer.
CARROT COCONUT KHEER
3 large carrots, peeled and cut into thick slices (should get 1 cup puree)
2 cups full fat milk
1 tbsp ghee
15-18 cashew nuts, roughly chopped
2-3 tbsp sugar
4 tbsp thick coconut cream
a few strands of saffron
½ tsp cardamom powder
For garnishing: pistachio and cashew nut, finely chopped
- Put the carrot slices in a pan. Cover them with just enough water.
- Cook the carrot till done.
- Heat ghee in a pan over medium heat.
- Stir fry the cashew nuts in the ghee till they become light pink in colour.
- Take out the cashew nuts from the pan.
- Blend the cashew nuts and carrots in a blender or food processor. If you’re using the blender you may need to add little water. I used the water in which the carrots were cooked. Be careful not to add to much as you want a thick puree.
- Heat the remaining ghee over medium heat.
- Add the carrot puree or paste to it. Stir fry for 3-4 minutes, till the water disappears.
- Add milk and bring the mixture to a gently boil. Stir frequently so that the milk does not stick to the bottom.
- Let the mixture simmer for 5 -7 minutes or till it becomes thick.
- Add saffron, cardamom powder, sugar and coconut cream.
- Let it simmer for 4-5 minutes. By now the mixture should be thick. Remember to stir frequently.
- Serve it hot or cold. Garnish with chopped nuts before serving.
- I took out one portion of the kheer before adding sugar for my hubby. He is diabetic so added stevia and it did not affect the thickness of the kheer.
- Add jaggery or palm sugar if you like.
- Adjust the amount of cardamom and saffron according to your taste.
A little note:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out the following Eid recipes:
Sending this recipe to the following events:
The Girl Next Door
June 11, 2018 at 11:54 am
Oh, wow! The coconut and carrot kheer looks so delicious! 🙂
June 11, 2018 at 12:19 pm
Thank you Priya.
June 11, 2018 at 2:13 pm
I have never tried coconut and carrot combination..but now that I have this easy recipe if yours to try out..I will surely make this flavorful kheer sometime ..lovely share di !
June 11, 2018 at 9:41 pm
Thank you so much Poonam.
June 11, 2018 at 2:49 pm
This recipe reminds me of our South Indian Payasams with a hint of Coconut!The Kerala Iyers have tried a Payasam with every ingredient possible including Mung Dal and Potatoes!When I introduce this recipe to my family members they will run a race to the kitchen to be the first to make it!Absolutely mouthwatering recipe and I am bookmarking this for a try soon!
June 11, 2018 at 9:41 pm
Thanks Amrita.. yes I’ve noticed that South Indians make payasam from so many different ingredients.
June 11, 2018 at 3:15 pm
The colour is so lovely and using carrots is a great way to include in the diet…
June 11, 2018 at 9:40 pm
Thank you Srivalli.
June 11, 2018 at 3:26 pm
Coconut and carrot is a nice combo. The kheer has a lovely color and creamy rich texture.
June 11, 2018 at 9:39 pm
Batter Up With Sujata
June 11, 2018 at 6:21 pm
Coconut carrot kheer looks delish. I can imagine the divine taste. I want to try it soon. Can’t wait to taste 😍
June 11, 2018 at 9:38 pm
June 11, 2018 at 6:40 pm
Creamy deliciousness in a bowl ! I especially love that addition of coconut cream (do you mean the malai in the nariyal?) and the clicks r very inviting
June 11, 2018 at 9:38 pm
Thanks Kalyani, no I added the first thick milk we extract from grated coconut.
June 11, 2018 at 8:25 pm
Omg, carrot and coconut, thats an ultimate Kheer Mayuri, love the addition of coconut in our usual humble carrot kheer. Wish i get a small bowl to taste now.
June 11, 2018 at 9:34 pm
June 11, 2018 at 9:15 pm
Innovative, appealing, fragrant and festive! Lovely flavor combination and colors!
June 11, 2018 at 9:34 pm
Thank you Mallika.
June 12, 2018 at 5:09 am
Thats completely different ! Good choice of flavors
June 14, 2018 at 12:47 am
What a lovely combination. I have made carrot payasam and coconut payasam but never with both combined. This is a great way to combine the carrot and the coconut.
June 14, 2018 at 10:05 am
Thank you Sandhya. I’ve not tried coconut kheer, that’s next on the list.
June 14, 2018 at 6:22 am
OMG! two of my favorite ingredients in this kheer. That is a stunning and colorful kheer for sure.
June 14, 2018 at 10:04 am
Thank you so much Harini.
June 15, 2018 at 4:28 am
That is a rich, creamy colourful kheer Mayuri. What a perfect way to end a special meal..
June 15, 2018 at 8:24 pm
It definitely is Gayathri, thank you.
June 17, 2018 at 5:34 pm
What a beautiful color your kheer has got! Making carrot puree is a wonderful idea. In fact, I liked the whole concept of this kheer.
June 17, 2018 at 9:23 pm
Thank you so much Ritu.
June 18, 2018 at 12:27 pm
Love the picture you clicked… Awesome and tasty kheer option for upcoming festive season.
June 18, 2018 at 7:58 pm
Thank you Preeti.
June 22, 2018 at 5:26 pm
This look so yum, so creamy and so delicious, I never combined carrot and coconut, but this looks a must try.
June 23, 2018 at 6:12 am
Thanks Renu, its an interesting combination.
June 23, 2018 at 5:46 am
love the gorgeous color and must be so thick and creamy with the coconut cream
June 23, 2018 at 6:11 am
Thanks Mireille, it was thick also because of the cashew nuts too.
June 24, 2018 at 10:11 am
Carrot and coconut make an awesome combo. This Kheer is perfect for this festive season. Fabulous share.
June 24, 2018 at 1:14 pm
June 25, 2018 at 6:39 am
Lovely combo dee carrot and coconut kheer sounds heavenly 🤗
June 25, 2018 at 10:22 pm
Thank you Saswati.
Sasmita Sahoo Samanta
June 25, 2018 at 5:20 pm
love the combo of coconut in kheer after I tried my hand some months ago. simply the richness of kheer goes to another level 🙂
June 25, 2018 at 10:19 pm
June 27, 2018 at 1:42 pm
Carrot kheer, I have done many times, also with almonds, I use to do..But, this coconut-carrot combo is very new..LOoks yummy.. A must try indeed
June 27, 2018 at 2:13 pm
Thanks Sujatha. Do try it with coconut, its yummy.
June 28, 2018 at 8:11 pm
The kheer looks so beautiful and with the coconut cream, it would have tasted absolutely delicious!
June 29, 2018 at 7:51 pm