Unlike the bright, refreshing sweets of summer, winter desserts embrace richness. They take their time—allowing ingredients to meld, deepen in flavor, and fill the home with an aroma that feels like a warm embrace. Think of the golden ghee glistening on a fresh bowl of moong dal halwa, the molten warmth of nolen gur in a steaming kheer, or the soft, spiced crumble of a perfectly baked pie. Every bite is a reminder of childhood winters, of gathering around the kitchen, of stories shared over sweets that taste like home.

Winter is really the season of indulgence, and nothing defines the comfort of chilly evenings better than warm, slow-cooked desserts. While gajar ka halwa often takes center stage, there’s another winter gem that deserves just as much love—Red Carrot Kheer. Made from the vibrant, seasonal red carrots available only in the colder months, this kheer is a revelation in taste, texture, and warmth.

Before I stumbled upon the magic of Gajar Kheer, my go-to winter dessert was always Gajar Halwa as soon as red carrots appeared in the market. But this time, I wanted to try something different, so I decided to make kheer—and it turned out absolutely amazing!

Unlike gajar ka halwa, which can sometimes feel overly rich and cloyingly sweet, red carrot kheer has a delicate balance of natural sweetness and creamy decadence. The slow simmering of grated carrots in milk allows their earthy, honeyed essence to infuse into the dish, creating a dessert that’s lighter, more nuanced, and far more comforting on a winter night. With hints of cardamom, saffron, and a sprinkle of nuts, it’s the perfect antidote to the biting cold—a bowl of nostalgia and warmth that doesn’t overwhelm the palate.

This winter, if you’re looking for a dessert that’s indulgent yet not overpowering, red carrot kheer is the one to try. It’s the quieter, more sophisticated cousin of gajar ka halwa, and once you taste it, you might just find yourself making the switch.

Cooking Time : 35 minutes 

Serves - 4 serving

Ingredients :

• Red Carrot- 2 Medium 
• Ambemohar / Gobindo Bhog / Fragrant rice - 2 tbsp ( soaked for 30 minutes)
• Full Cream Milk - 500 ml
• Milk Powder - 20 gm
• Bay Leaf - 1
• Sugar - 3 Tsp ( as per taste)
• Salt - 1 pinch

Procedure :

1. Grate the red carrots. Heat ghee in a heavy-bottomed pan and sauté the grated red carrots on low flame for 4-5 minutes until they soften slightly. This enhances their natural sweetness and removes any raw taste.

Tips: You can add 1 tsp of sugar to the carrots as well 

2. In a separate deep pan, bring the full cream milk to a gentle boil. Add the bay leaf and let it infuse for a minute. Lower the flame and let the milk simmer while stirring occasionally so that no layer is formed on the milk.

3. When the milk is reduced to 3/4 then Mix the milk powder with 2 tbsp of warm milk to make a smooth paste and add it to the kheer. 

4. Coarsely grind the soaked rice and then, sprinkle in the ground fragrant rice into the thickened milk and stir well. The rice will help thicken the kheer naturally while adding a delicate aroma.. 

5. .Keep Stirring and checking the kheer till the rice is cooked. You can press a rice fragment between your fingers to check if they mash easily. 

6. Once the rice is cooked add sugar and a pinch of salt. Adding sugar earlier will deter the rice from cooking. The salt is optional but helps balance the sweetness.

7. Add the sautéed carrots to the simmering milk and continue to cook on low flame, stirring occasionally, until the milk reduces slightly and takes on a orange hue. 

8. Let the kheer cook for another 5-7 minutes until the consistency is rich and creamy.

9. Remove the bay leaf and give the kheer a final stir. 

Serve warm for a cozy winter dessert or chill it for a refreshing treat later.