Carrot & Date Kheer

Prep Time 30 min
Cook Time 20 min
Serving Size 4

Carrot and Date Kheer brings together two ancient ingredients whose journeys span continents and centuries. Carrots, once purple and prized across Asia, lend their gentle earthiness, while dates provide natural sweetness without the need for sugar. Grated carrots are slowly simmered in milk until tender, enriched with a fragrant blend of saffron and cardamom. A paste of softened dates melts into the mixture, giving the kheer its rich, caramel-like depth. Nuts and raisins add a delightful bite. Enjoy this comforting, nutrient-rich dessert warm in winter or chilled in summer—an easy, wholesome treat rooted in culinary history.

Ingredients

1 litre full-fat milk
2 cups grated carrots (red Delhi gajar preferred, about 3–4 medium)
250 g soft seedless dates, finely chopped or blended to a paste
8–10 sliced almonds
8–10 chopped cashews
1 tbsp raisins
½ tsp cardamom powder
A few saffron strands, soaked in warm milk
1 tbsp ghee

Method

Soak dates in hot milk for 15 mins then blend into a smooth paste.
Heat ghee in a heavy-bottom kadai. Add grated carrots, sauté 4–5 minutes till raw smell goes and they look slightly glossy.
Pour milk, bring to boil, then simmer on low. Cook, stirring occasionally, until carrots soften and milk reduces by 20–25% (about 15–20 mins).
Add chopped/mashed dates. Stir continuously for 5 minutes — dates will dissolve and naturally sweeten the kheer.
Add cardamom powder, saffron milk, almonds, cashews, raisins.
Simmer 2 more minutes, switch off flame. Serve warm in winters or chilled in summers.
Garnish with sliced pistachios or more dates on top.

Did you know?

From ancient purple roots of Afghanistan to Britain’s wartime kitchens, carrots have travelled centuries and continents! From gut-healing kali gajar kanji to carrot marmalade, this humble root has shaped cuisines and cultures alike.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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