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.
Gorgeous, simple, gluten-free and grain-free. Easily made nut-free. Perfect for Easter.
More Spring/Summer Indian desserts from the blog
- Mango Sheera / Halwa
- Mango Lassi – GF Mango Yogurt Smoothie
- 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).
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.
Carrot Pudding with Cardamom - Carrot Kheer Recipe
Ingredients
- 1 tbsp vegan butter or oil
- 2 cups (256 grams) (packed) shredded carrots
- 2 to 2.5 cups (440 to 600 ml) thin cashew milk or 2.5 cups almond milk blended with 1/4 cup raw cashews or use soy milk or coconut milk to make nut-free
- 1/8 to 1/4 tsp (1/4 tsp) salt use 1/8 tsp if using vegan butters
- 1 to 3 tbsp coconut sugar or other sugar or sweetener
- 1/4 tsp (0.25 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.
Instructions
- Heat vegan butter/ oil in a skillet over medium heat. Add carrots and cook for 5 to 6 minutes, sitrring occasionally.
- Add the non dairy milk and mix. Cook for 10 minutes.
- Reduce heat to medium low. Add salt, sugar, cardamom, cinnamon and mix in. 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 to 15 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 and milk to soften further.
Notes
Nutrition
Nandini says
April 11, 2017 at 5:01 pmLovely recipe, must try! Thank you for your creativity!
Richa says
April 12, 2017 at 12:10 pmThanks Nandini!
Lucy says
April 11, 2017 at 6:24 pmI 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!
Richa says
April 11, 2017 at 6:38 pmPerfect!!
Sk says
April 12, 2017 at 11:22 amMade this yummy goodness this morning with almond+brazil nut+dates milk and lapped up half of it already!
Richa says
April 12, 2017 at 12:07 pmYes!!
Mithra says
April 13, 2017 at 5:25 amwoow wonderful nd lip smacking carrot pudding.I want to try this pudding !
Lina says
April 13, 2017 at 12:18 pmJust 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 🙂
Richa says
April 13, 2017 at 2:30 pmAwesome! 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.
Lina says
April 15, 2017 at 10:51 amHi 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. 🙂
Richa says
April 15, 2017 at 10:57 amThats awesome! Yes after it sits for a while the carrots get even softer and absorb more of the milk and the spices and flavors.
yogamom says
April 14, 2017 at 12:59 pmyum, 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!
Richa says
April 15, 2017 at 6:51 pmGreat!!
Omigy says
April 19, 2017 at 10:12 amThanks 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!
mice dancing on the keyboard says
April 22, 2017 at 9:21 pmI 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 🙂
Richa says
April 23, 2017 at 4:43 pmAwesome! yes carrots sweeten more on cooking, so you might not need much sweetener in addition.
Marie-Claire Ross says
April 24, 2017 at 11:48 pmI 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.
Richa says
April 25, 2017 at 6:39 pmyay! so glad she loved it!
Bettina says
May 21, 2017 at 2:02 pmThis 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 🙂
Richa says
May 21, 2017 at 3:57 pmAwesome! I add some sugar when serving it as a dessert and almost none for snacking
Deanna says
June 15, 2017 at 9:40 pmHave you tried this in the instant pot??
Richa says
June 17, 2017 at 8:04 pmI have not but 2 mins should be enough time to cook on manual.
Amber says
June 18, 2018 at 8:51 pmDeanna, did you try it in your pressure cooker? Richa has a similar recipe you might be interested in: https://www.veganricha.com/2018/02/instant-pot-gajar-halwa-carrot-halwa-recipe.html
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!
Hanna says
October 21, 2017 at 1:51 pmMade 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.
Richa says
October 21, 2017 at 10:30 pmAwesome! You can put the photo on the blog’s facebook page or send it to me via instagram messaging!
Beth says
October 22, 2017 at 6:04 amDelicious; added dried cranberries
Shaun says
October 22, 2017 at 6:04 pmA great recipe for a not-to-sweet breakfast pudding!
Chessie says
November 29, 2017 at 8:56 pmWow — 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
Nandini says
December 25, 2017 at 8:12 amI 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.
Keren says
June 23, 2019 at 4:06 amLovely. 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.
Richa says
June 24, 2019 at 5:47 pmthanks!
Dan says
August 15, 2019 at 6:41 amPerfect as is and also wonderful with some beets added to the carrots! I’ve always wanted a more vegetable focused breakfast option.
Richa says
August 15, 2019 at 9:54 amgreat idea!
Kylie says
January 11, 2020 at 5:10 pmVery tasty
Left out sugar as suggested.
Added 3 cloves and pinch of dry ginger as suggested by others.
Delicious!!! Will definitely double next time
Kylie says
January 11, 2020 at 5:12 pmRicha, would sweet potato rather than carrot work?
Richa says
January 11, 2020 at 6:20 pmyes shredded sweeetpotato will work
Richa says
January 11, 2020 at 6:20 pmawesome!
Erica Metz says
March 26, 2020 at 1:22 pmHi, 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.