Cardamom-Scented Carrot-Rice Pudding (Gajar Ki Kheer)

3.00 avg. rating (65% score) - 3 votes

Cardamom-Scented Carrot-Rice Pudding (Gajar Ki Kheer)

Yield: 8 to 10.


  • 1 quart half-and-half cream
  • 1 quart milk
  • 1/2 cup short-grain or pearl rice (do not use long-grain rice)
  • 6 carrots, grated
  • 1 cup sugar (or more to taste)
  • 4 cardamom pods, lightly crushed, or 1 to 1-1/2 teaspoons ground cardamom
  • blanched, slivered almonds


In a large, heavy pan over medium-high heat, bring cream, milk, and rice to a boil. Reduce heat to low and let simmer for 30 minutes, stirring often. In a separate pot bring 6 cups water to a boil. Blanch carrots in boiling water for 3 minutes and drain well. Add to milk-rice mixture. Add sugar and cardamom. Cook until mixture has thickened slightly, about 15 minutes. Cool and serve in individual bowls, sprinkled with almonds.

Additional Notes:

This recipe is originally from Pakistan and is a favorite everyday dessert. Rice puddings with a variety of styles are popular in both India, where I was born, and Pakistan. I have adjusted the recipe to my family's tastes.

  • Vitaly

    I’m actually trying this thing now)) Was given to try by my Pakistani friend. Yeah, it is different from what we are used to here, in Ireland. Rice grains almost completely disintegrated, but its still have texture thanks to carrots and nuts In it. And I love the occasional explosion of a cardamom flavor when I bite on a roughly cracked seeds.
    Definitely worth trying!

  • Anonymous

    This is definitely of different sort of rice pudding. It is far soupier than the rice pudding we are used to seeing. However, the pudding is not watery or thin. The flavor is amazing!!!! And yes, that little bit of rice is correct. I get rave reviews from my kids and friends whenever I make it.

  • Anonymous

    This is a very different rice pudding. It’s a fairly soupy pudding, however there is body to it. The flavor is wonderful. I have made this several times and have always had rave reviews. I don’t make this often because I tend to eat it compulsively.

  • Anonymous

    International cooking can be scary sometimes to the uninitiated. I can assure everyone this recipe works fine when followed carefully. It will not be the thickness
    we are used to in our American cornstarch puddings. But that can be easily remedied by increasing the rice to one cup or one & 14 cups. It’s wonderful!

  • I am a fairly adept cook but this recipe doesn’t seem right. How is possible that 2 quarts of liquid will ever thicken with only 1/2 cup rice? It sounds good but I would not want to waste ingredients trying it.


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