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Name of the recipe - Carrot Kheer


Carrot Kheer

Pinch saffron

1 tablespoon milk 1/2 Cup ghee

2 cups carrots, peeled and finely grated 8 cups milk

1 heaping teaspoon charole nuts (optional) 1/2 teaspoon cardamom

1 cup Sucanat or other sugar (or to taste)

Method of Preparation

Soak the saffron in 1 tablespoon of milk for 10 minutes. Meanwhile, heat a pot on low heat and add the ghee. Stir in the carrots and keep stirring until they are light brown and fragrant, about 5 minutes. Pour in the milk, then add the charole nuts, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking. Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker . Can be served either warm or cool. You can cut the quantities in half.


Kapha can eat this occasionally, especially if it is made with goat's milk. Charole nuts can be purchased at Indian grocery stores.