Carrot Coconut Kheer | Carrot Coconut Pudding
Carrot Coconut Kheer - finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon.
1 Cup = 250ml
- 1 cup Carrot finely grated
- 1 cup Coconut Milk
- 1/2 cup Palm Jaggery grated/powdered
- 1 tsp Coconut Cream
- 1/4 tsp Cardamom Powder
- 1/4 tsp Cinnamon Powder
- 1 tbsp Cashew Nuts
- 1 tbsp Raisins
- 2 tbsp Ghee (pure butter ghee)
- 1/4 cup Water
Heat 1 tbsp ghee (pure butter ghee) in a pan over medium heat.
Add shredded carrot, cook for 5-6 minutes or until raw carrot aroma vanishes stirring regularly and transfer it to a bowl.
Now in the same pan heat remaining ghee, add cashews, raisins and fry until cashew turn light golden and raisins swell.
In 2nd pan add grated palm jaggery and water, bring it to boil.
Stir the mixture and boil until jaggery melts.
In the 3rd pan, add cooked carrot, coconut milk and strained jaggery solution.
On medium heat cook the carrot mixture for 5 - 10 minutes.
Now add cardamom powder, cinnamon powder, fried cashews and raisins, coconut cream, Mix until well combined and simmer for a minute and turn off the heat.
Enjoy carrot coconut kheer either warm or cold.
Finely grated carrot reduces the cooking time.
You may substite palm jaggery with brown sugar or cane jaggery.
Coconut cream enhances the flavour, you may skip it if you do not like intense flavour of coconut.
Carrots get sweeter after cooking so you might need less jaggery.
Add palm jaggery depending on how sweet carrots are or your preferred sweetness.
Add any dry fruits of your choice.
For vegan version substitute ghee with vegan butter or oil.
I have used store-bought coconut milk, you can use home-made coconut milk as well.
Strain jaggery solution to remove impurities if there is any.