Carrot Kheer/Milkshake – Name it as you Like.

Carrots – bright orange colored veggie, even a small kid will the say the health benefits of this veggie. Good for the Eyes, Vit A!!!!

Now Other than this it can also be used to treat Constipation, Long-term Cough, Adenoids (ask me!!!), Scalp itching and dandruff.

Once in a week i make Carrot Rice for my people’s Lunchbox. This Week i changed the routine and made Some Carrot Kheer/Milkshake.


Medium-Sized Carrots – 3 nos.
Milk – 2 cups
Cashew – one tight fist
Sugar – 1/4 – 1/2 cup (depending upon ur taste)
cardamom – a pinch
Silvered almonds – for garnishing


Wash and Peel the carrots, and cut each carrot to 3 or 4 pieces. Cook them with 1 cup of milk, cashews and cardamom.

 Keep the flame low, watch out!!! the milk may boil and come out of the pan. This happens for me always, Will be there watching all thru, a moment i might turn this or that side, whooooooooosh!!!! that time milk boils and comes out of the vessel. Cleaning this is a big task!!!!

Once the carrots are cooked, take it off the flame, let it cool. Now Blend all the cooked ingredients along with another cup of milk and sugar. I used only 1/4 cup. if the kheer is very thick add another 1/2 cup milk.

Cook it again on a very very very low flame for 2-3 minutes. Take it off the flame. Let it cool, Garnish with silvered almonds and serve.

Tastes very good and very healthy too.

Tried and Tested on my Son, trust me the kheer will be gone just like that!!!!
I m sending this to CFK – Veggies and Fruits co-hosted by Lakshmi of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.
And to Food for 7 Stages of Life – Kids Special co-hosted by Radhika and Sudheshna

Carrot Pudding on Foodista