Corn and Carrot Kheer

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 250 gms - Carrot
  • 1/2 cups - Corn kernels
  • 2 cups - Water
  • 1 tbsp - Ghee
  • 1 ltr - Milk
  • 1/2 cup - Sugar
  • 15 nos - Almonds
  • 15 nos - Pistachios
  • 1/4 tsp - Green cardamom powder
  • 1 pinch - Saffron (kesar), soaked in one tbsp warm milk

How to Make Corn and Carrot Kheer

  • Wash and peal the carrots, using a grater, grate the carrots and squeeze the excess moisture and set aside.
  • In a medium sauce pot add 2 cups water and bring to a boil, once the water starts boiling add the corn kernels and cook it for about 5 mins on a medium flame.
  • Drain the water and coarsely grind the corns, set aside.
  • Chop the almonds in small cubes and on a small fry pan dry roast the almonds for about 3 mins or till it becomes crunchy.
  • Follow the same process for pistachios. Set the nuts aside allow them to cool.
  • In a small bowl soak the saffron and cardamom powder with milk, set aside.
  • In a deep non-stick pan heat ghee add carrots and sugar, saute till the raw flavor of carrot is gone.
  • In the same pan add milk and allow the mixture to cook, once the mixture starts boiling slowly stir in the corn mixture, saffron mixture and mix well and simmer on a low flame for about 5 mins.
  • Keeping aside a few pistachios and almonds for garnish, add the rest to the prepared kheer.
  • Let the kheer cool down to room temperature.
  • Then keep it in a refrigerator to chill for about 1 hour.
  • Garnish the kheer with reserved pistachios, almonds and serve chilled.
  • This recipe is provided by Chef Praveen Gonsalves from Barbeque Nation.