Carrot Kheer Gajar Kheer

I love making easy desserts that are extremely delicious. I don’t have a


Sweet tooth at all and I hardly crave for chocolates, ice-cream and the likes. So if you are looking for a large 8-layered fancy chocolate slathered cake, you won’t find it in here :). I have never felt like getting into all that effort for a dessert. But I do live with a person who is the exact opposite. His teeth are all sweet ;). So once in a while, I have to make the puddings, cakes, muffins, cheer, cookies, etc. for S. He has often commented about the lack of dessert posts in my blog [ can you sense the ulterior motive? ;)] and I agree. So I am trying to make at least a couple of healthy desserts each month.

I think Carrot Kheer would be one of my go-to dessert recipes if I had a lot of guests coming in. Not a lot of effort or time involved in making this one, but the result is super delicious and also makes you feel healthy. Carrot always does. 🙂 So let us get on to learning how to make this kheer.


Serves – 2
Prep Time – 10 min
Cook time – 15 min

Carrot – 4 media, chopped into medium sized pieces
Milk – 2 cups
Sugar – 1/4 cup minus 1.5 Tsp
Raisins – 1 Tsp
broken Cashews – 1 Tbsp
Cardamom Powder – 1/4 Tsp
Ghee – 1.5 Tsp

How do you do it

1. Take the carrots and 1 cup milk in the pressure cooker and pressure cook for 2-3 whistles. Let this cool completely. Blend this milk-carrot using your mixer jar into a smooth paste and keep.

2. Heat ghee in a pan, add cashews and raisins and roast until they brown. Keep aside.

3. In the same pan, add the blended carrot-milk paste and saute for 3-5 minutes. This is just to make sure there is no raw smell. Cool this mixture again.

4. Take the remaining one cup of milk in a thick bottom milk pan and bring to boil. When it starts to boil, add the sugar, cardamom powder and stir. Simmer on low heat for 15-20 minutes until the milk thickens and reduces in quantity. Cool completely.

5. Mix the reduced milk and sauteed blended carrot-milk paste and the raisins, nuts together. Fill them up in individual glasses and chill them in the refrigerator.

You could add some chopped almonds on top while serving. Enjoy! 🙂

Carrot Halwa Gajar ka Halwa

What occasion is it? Yes, my 100the post! Yaaaaaay :-)! When I started this blog, I did set a goal to get to a 100 before the end of this year, and I am very happy I kept at this. And frankly, the 90s have been difficult. Now I understand why the Master-blaster Sachin Tendulkar struggled to get to 100 centuries ;). Okay, now thats a little too much, the anology, I know 😉
Its been nothing but an enjoyable 10 months obsessing over this blog. Its become so much a part of my life and surely will continue to be so. Thanks to all of you who have been visiting, trying recipes from here and giving me feedback, that’s one of the key things that pushes this blog forward. Please continue to do so :).

I also have one more update here; foldover has moved to its custom domain If you happen to use the blog-spot suffix, you will be re-directed to

To celebrate the 100th post, I made a classic winter dessert – Carrot halwa, popularly known as Gajar Ka Halwa. Winter is peeking into Mumbai and that means lush red winter carrots. These are the carrots that are traditionally used to make gajar halwa as against the orange colored carrots. S loves gajar halwa and hes been at me for almost a year now to use these red carrots for making Carrot Halwa. I never got around to do it until today when he went shoping alone and dumped on me a bag of these winter carrots. And so the carrot halwa was re-born in my kitchen 🙂

I am not even going to start to say how yum and delicious they were; you just have to try it out yourself 🙂


Serves – 4
Prep Time – 15 min
Cook time – 1 hr

Carrots – 1 Kg [approx 10 carrots] – Grated
Milk – 2.5 cups mixed with 1/4 cup water
Sugar – 3/4 cup + 2 Tbsp
Elachi powder – 1 generous pinch
Ghee – 4 Tbsp
Cashews – 10
Raisins – 5-6

How do you do it

1. Heat a tsp of ghee in a heavy/thick base nonstick pan. Fry the cashews and raisins and set aside.

2. Add 1 more tbsp of ghee to the pan. Add the grated carrot and saute for 2-3 minutes until they turn a lighter shade. This to get rid of the rawness of the carrot.

3. Once done, add the milk into the pan and bring to boil. Then reduce the flame to medium, close with a lid, and let the carrots get cooked in the milk. This is going to take some time. It takes close to 30 minutes for the carrots to get softer/mashed and for the milk to reduce. Keep stirring now then during the 30 minutes.

4. Once almost most of the milk has been absorbed by the carrots, add the elachi powder, sugar , remaining ghee and stir it in. Once done, the carrots mixture will tend to loosen again. Let it again cook for another 15 minutes until the halwa starts to leave the sides of the pan. Add the cashews and raisins now and mix it well.

Serve this warm carrot halwa with a scoop of ice-cream. Yum!

Carrot cake with Cream-Cheese Frosting

I have known this recipe for long now but never got around to do it. The time seemed apt today as I wanted to clear up the carrots in my fridge and some remaining cream cheese. :). So it’s almost like the carrots and cream cheese wanted to be made into a cake. 🙂

Carrot Cake with Cream-Cheese Frosting


Cake recipe adapted from – Laura in the Kitchen

For the cake

Shredded Carrot – 1.5 cups
All Purpose Flour – 1 and 3/4 cups
Chopped almonds – 3 Tbspn
Raisins – 2 Tbspn
Sugar – 1/2 cup
Brown sugar – 1/4 cup
Baking soda – 1 tspn
Cinnamon – 2tspn
Salt – 1/2tspn
Vegetable oil – 1 cup
Eggs – 2
Vanilla extract – 1Tbspn
Grated orange zest – 1Tspn

For the Frosting

Cream cheese – 100 gms
Unsalted Butter – 1/4 cup
Powdered Sugar – 1/2 cup
Water -1 Tbspn
Vanilla essence – 1 tspn


Preheat your oven to 170 deg C and get that out of the way.Spray an 8-inch square baking pan with non-stick cooking spray and line it with parchment/butter paper.Or prepare the baking tray as you usually do while you bake.

In a bowl, toss the shredded carrots, almonds, raisins and 2Tbspn of all purpose flour and mix well with a spoon. Keep aside. This step will prevent the carrots and raisins from sinking to the bottom of the cake while baking.

Now in another large bowl, add sugar, brown sugar and oil. Mix well. Now break the eggs into them, add vanilla extract and mix well. Now add all the dry ingredients one by one into the bowl, and also add in the shredded carrots/almonds/raisins as well.Mix with a spatula till everything comes together.Pour the mix into the prepared baking tray and even out the top layer well with a spatula. Bake at 170 deg C for 20 mins. The original recipe called for 176 deg C for 30 min. But my oven heats up pretty quickly and this temperature and baking time worked for me. So if you know your oven, adjust the temperature and timing accordingly.

How to prepare to frost

Make sure the butter and cream cheese are at room temperature.Mix all the ingredients for the frosting till you get a nice smooth, creamy texture, add a tbspn of water if needed. You must be able to easily spread the frosting on top of the cake.

After the cake is done [test it by inserting a tooth-pick into the centre of the cake and until it comes out clean], cool it for 30-40 minutes.Once the cake is completely cooled, apply the frosting on top of it. Leave it on for 15-20 minutes till the frosting sets.

Cut a piece of cake and enjoy it along with a cup of hot tea. 🙂