Looking for a unique twist on the classic Indian rice pudding? This Rice and Carrot Kheer recipe (known in Marathi as Tandul Gajarachi Kheer) is the perfect answer. Combining the creamy texture of traditional Rice Kheer with the natural sweetness and vibrant colour of carrots, this dish is a winner for festivals and special occasions.
Whether you are making it as Naivedya (Prasad) for a pooja or just craving a comforting dessert, this Maharashtrian sweet dish is incredibly satisfying. The addition of Mawa (Khoa) gives it a rich, Rabdi-like consistency that your family will love. In this step-by-step guide, you’ll learn exactly how to make this delicious Gajar Tandul Kheer at home using simple ingredients available in your kitchen.
Also Read – Rava Kheer Recipe with Fresh Coconut: Easy & Quick
Ingredients List:
- Rice: 5 tbsp (Indrayani or any fragrant rice like Basmati tukda), soaked for 1 hour.
- Carrot: 1 medium-sized (peeled and finely grated).
- Milk: 600 ml (boiled and hot).
- Ghee (Clarified Butter): 1 tsp.
- Sugar: 1/2 cup (adjust to taste).
- Khoa (Mawa): 50g (optional, for richness).
- Dry Fruits: Almonds, Cashew nuts, and Raisins (as per preference).
- Flavouring: 1/2 tsp Sugar, Cardamom and Nutmeg powder (Velchi-Jayfal mood).
- Saffron (Kesar): A few strands (optional).
- Tulsi Leaf: For garnish (if serving as Prasad).
Also Read – Secret to the BEST Paneer Kheer Recipe
Step-by-Step Instructions:
- Soak the Rice: Wash 5 tablespoons of rice and soak them in water for 30 to 60 minutes. If using long-grain rice, pulse it once in a mixer to break it into smaller pieces before soaking. Drain the water after soaking.
- Roast Dry Fruits: Heat 1 tsp of ghee in a heavy-bottomed pan or pressure cooker. Add almonds, cashews, and raisins. Roast slightly until golden and fragrant.
- Sauté Rice & Carrot: Add the soaked rice to the pan and sauté in ghee for 2 minutes. Then, add the grated carrot and sauté for another 2 minutes until the raw smell disappears.
- Add Richness: Add the Khoa (Mawa) to the mixture and roast for a minute. This step makes the Rice and Carrot Kheer creamy and rich.
- Pour Milk: Pour 600 ml of hot milk into the pan. Stir well to ensure there are no lumps.
- Simmer & Cook: Add saffron strands if using. Lower the flame and let the kheer simmer for about 10 minutes until the rice is fully cooked and soft.
- Sweeten the Kheer: Once the rice is cooked, add sugar. Stir well until dissolved. (Do not add sugar before the rice cooks, or the rice will remain hard.)
- Final Touches: Add the sugar, cardamom and nutmeg powder. Simmer on low heat for another 10 minutes to thicken the kheer.
- Serve: Turn off the heat. Garnish with more dry fruits and a Tulsi leaf if offering as Prasad. Your delicious Tandul Gajarachi Kheer is ready!
Also Read – Creamy Coconut Rava Kheer
Cooking Tips for Better Results:
- Rice Choice: Use aromatic rice like Indrayani or Basmati for the best aroma. If the grains are large, crush the soaked rice with your hand or mixer for a creamier texture.
- Hot Milk: Always use hot milk when adding it to the roasted ingredients. Cold milk can sometimes shock the temperature or curdle when mixed with hot ghee/carrots.
- Pressure Cooker Method: For a quicker version, follow the same steps in a cooker. After adding milk and sugar, close the lid and take 2 whistles on a low flame.
Variations:
- Vegan Version: Substitute dairy milk with thick coconut milk or almond milk. Skip the Khoa and Ghee (use oil or vegan butter).
- No Mawa Version: If you don’t have Khoa, you can add 2 tablespoons of milk powder or condensed milk to get that rich texture.
- Jaggery Version: Replace sugar with jaggery for a healthier, earthy flavour. Add jaggery only after turning off the gas to prevent the milk from splitting.
Serving Suggestions:
- Hot or Cold: This Rice and Carrot Kheer tastes amazing both warm (fresh off the stove) or chilled in the refrigerator for a few hours.
- Pairing: Serve it as a dessert after a spicy Maharashtrian meal like Masale Bhaat or Spicy Misal.
- Festive Thali: It is an excellent addition to a festive thali alongside Puri and Batata Bhaji.
Also Read – The Perfect Wheat Kheer
FAQs:
Q1: Can I make this Rice and Carrot Kheer without Mawa?
Ans: Yes, absolutely! Mawa adds richness, but you can skip it. To make the kheer thick without Mawa, let the milk simmer for an extra 10-15 minutes or add a little milk powder.
Q2: Which rice is best for Kheer recipes?
Ans: Short-grain, starchy, and aromatic rice like Indrayani or Ambemohar is best for authentic Maharashtrian Kheer recipes. Basmati Tukda (broken Basmati) also works well.
Q3: How long should I soak the rice?
Ans: Soaking the rice for at least 30 minutes to 1 hour helps it cook faster and release starch, giving the kheer a creamy consistency.
Q4: Can I use leftover cooked rice for this recipe?
Ans: While you can use leftover rice, the texture is best when raw rice is roasted in ghee and cooked directly in the milk. This allows the rice to absorb the flavours of the ghee, carrots, and milk better.
Creamy Rice and Carrot Kheer Recipe | Tandul Gajarachi Kheer for Prasad
Ingredients
- Rice: 5 tbsp Indrayani or any fragrant rice like Basmati tukda, soaked for 1 hour.
- Carrot: 1 medium-sized peeled and finely grated.
- Milk: 600 ml boiled and hot.
- Ghee Clarified Butter: 1 tsp.
- Sugar: 1/2 cup adjust to taste.
- Khoa Mawa: 50g (optional, for richness).
- Dry Fruits: Almonds Cashew nuts, and Raisins (as per preference).
- Flavouring: 1/2 tsp Sugar Cardamom and Nutmeg powder (Velchi-Jayfal mood).
- Saffron Kesar: A few strands (optional).
- Tulsi Leaf: For garnish if serving as Prasad.
Instructions
- Soak the Rice: Wash 5 tablespoons of rice and soak them in water for 30 to 60 minutes. If using long-grain rice, pulse it once in a mixer to break it into smaller pieces before soaking. Drain the water after soaking.
- Roast Dry Fruits: Heat 1 tsp of ghee in a heavy-bottomed pan or pressure cooker. Add almonds, cashews, and raisins. Roast slightly until golden and fragrant.
- Sauté Rice & Carrot: Add the soaked rice to the pan and sauté in ghee for 2 minutes. Then, add the grated carrot and sauté for another 2 minutes until the raw smell disappears.
- Add Richness: Add the Khoa (Mawa) to the mixture and roast for a minute. This step makes the Rice and Carrot Kheer creamy and rich.
- Pour Milk: Pour 600 ml of hot milk into the pan. Stir well to ensure there are no lumps.
- Simmer & Cook: Add saffron strands if using. Lower the flame and let the kheer simmer for about 10 minutes until the rice is fully cooked and soft.
- Sweeten the Kheer: Once the rice is cooked, add sugar. Stir well until dissolved. (Do not add sugar before the rice cooks, or the rice will remain hard.)
- Final Touches: Add the sugar, cardamom and nutmeg powder. Simmer on low heat for another 10 minutes to thicken the kheer.
- Serve: Turn off the heat. Garnish with more dry fruits and a Tulsi leaf if offering as Prasad. Your delicious Tandul Gajarachi Kheer is ready!
