Indian Carrot Pudding with Cardamom - 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 Soy-free Nut-free option

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 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.)

Method

  1. 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
  2. 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.
  3. 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.
  4. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.