Week 22: Carrot Rice Pudding (Gajrela/Gajar ki kheer)

I’ve been thinking of all the ways to enjoy the bounty of carrots we’ve been receiving, and found this gem of a recipe! Carrot rice pudding is just as comforting as it sounds. Creamy, sweet, and gently spiced, this dish is great served for dessert or as breakfast.

Carrot Rice Pudding (Gajrela/Gajar ki kheer)

This creamy carrot Indian/Pakistani pudding is sweet and so very comforting. Spiced with cinnamon and cardamom it is reminiscent of a carrot cake, and is delightful both as dessert and breakfast. I based this recipe off of a blog post from Chai and Churros.


  • 2 cups grated carrots
  • 1 Tbsp butter or ghee
  • 4-5 cups milk (I used oat milk because that's all I had!)
  • 1 cup white rice (I used jasmine)
  • 2-4 Tbsp sweetened condensed milk, sugar, or maple syrup
  • 1/4 tsp ground cardamom
  • 1/4-1/2 tsp ground cinnamon
  • salt to taste
  • chopped almonds or pistachios for garnish (optional)


  1. Melt butter/ghee in heavy-bottomed pot. Add carrots and cook, stirring occasionally, for about 5 minutes. Add milk and bring to a light boil. Reduce and simmer for another 5-10 minutes.

  2. Add rice, sweetener of choice, and spices. Allow to simmer, stirring frequently so the bottom doesn't scorch, until cooked through, about 30-40 minutes. I started with about 4 cups of milk, and increased to 5 to reach my preferred consistency of pudding.

  3. Serve warm or cold, garnished with extra cinnamon and chopped almonds or pistachios (optional).