Carrot Kheer with Rose Petals

Recipe by
Total Time:
15-30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Suji Nariyal Ladoo in Hindi , Berry and Mint Compote, Bengali Date Palm Payesh, Cheese Kunafa

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  • 1 litre - milk
  • 2 carrots, peeled and grated
  • 1/2 cup - sugar
  • 1/4 tsp - cardamom powder
  • 10 - raisins
  • 10 - rose petals
  • 10 - pistachios, unsalted, skinned and slivered thinly

How to Make Carrot Kheer with Rose Petals

  • Put carrots in boiling water, cover pan and keep aside for 5 mins
  • Drain and pour cold water over them.
  • Squeeze out all water and keep aside
  • Boil milk in a large pan.
  • Simmer for 15 mins, stirring frequently.
  • Add sugar and bring back to boil.
  • Add carrots and simmer for 2-3 mins
  • Garnish in serving bowl with raisins, pistachios and rose petals.
  • Serve hot or chilled as desired.