Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe

This Carrot Makhana Kheer recipe is a total game-changer, blending the irresistible creaminess of condensed milk and foxnuts with the warm, aromatic vibes of cardamom and saffron. It’s like indulging in a guilt-free dessert that’s perfect for impressing friends at a dinner party or just cozying up on the couch binge-watching your favorite shows.

Carrot Makhana Kheer is an excellent festive dessert in India, but I could not resist it on a chilly weeknight when we stayed in for dinner. Try this recipe to enjoy the delicious combination of makhana and carrots, as well as the unctuousness of milk and sweetened condensed milk, which makes this dessert truly luscious.

The flavor of cardamom powder and saffron strands perfuming the kheer adds even more richness.

Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe Ingredients

• Makhana (Foxnuts): A good source of protein and fiber.

  They add a delightful crunch and are known for being low in calories.

• Ghee: Adds richness and flavor.

  Contains beneficial fatty acids and supports digestion.

• Grated Carrots: Rich in beta-carotene and fiber.

  They provide natural sweetness and a vibrant color.

• Milk: A source of calcium and protein.

  Gives the kheer its creamy texture.

• Condensed Milk: Intensifies sweetness and enriches creamy consistency.
• Cardamom Powder: Adds aromatic warmth and aids digestion.
• Saffron Strands: Imparts a luxurious aroma and color, rich in antioxidants.

Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe Ingredient Quantities

• 1 cup makhana (foxnuts)
• 2 tablespoons ghee
• 1 cup grated carrots
• 3 cups milk
• 1/2 cup condensed milk
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews)
• 2 tablespoons raisins
• Saffron strands (a pinch, soaked in warm milk)
• 1 teaspoon rose water (optional)

How to Make this Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe

1. Switch on the Instant Pot and set it to ‘Sauté’ mode. Pour in 1 tablespoon of ghee and let it melt. Add the makhana (foxnuts) to the pot and roast them in the ghee until they turn crispy, about 4-5 minutes. Remove from the pot and set aside.

2. In the same pot, put in the leftover 1 tablespoon of ghee. Into that, put in the grated carrots and let them sauté for 2-3 minutes until they start to tenderize and give off a wonderful aroma.

3. Pour the milk into the pot and mix thoroughly. Stop the sautéing process.

4. Tighten the cover and put the cooker in high-pressure mode for 5 minutes. After cooking, let the pot naturally lose pressure for 10 minutes before quick releasing any remaining pressure.

5. Remove the lid, set the Instant Pot to ‘Sauté’ mode, and add the roasted makhana, sweetened condensed milk, and sugar. Mix thoroughly and bring the contents to a not-so-gentle simmer.

6. Incorporate the cardamom powder and the saffron strands that have been soaked in warm milk. Blend these ingredients well.

7. Continue cooking the pudding for 5 to 6 more minutes in ‘Sauté’ mode, and stir it occasionally so it doesn’t stick to the bottom.

8. Incorporate well and cook for another 2 minutes: chopped nuts and raisins.

9. Add rose water if using and mix well. Turn off the Instant Pot.

10. Warm or chill the Carrot Makhana Kheer and serve it with a garnish of extra nuts and saffron strands, if desired.

Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Measuring spoons
3. Measuring cups
4. Grater
5. Spatula or wooden spoon
6. Small bowl (for soaking saffron)
7. Serving dish or bowls

These items will help efficiently prepare the Carrot Makhana Kheer using the given recipe.

FAQ

• Can I make this kheer in a regular pot instead of an Instant Pot?Indeed, you can. Just adhere to the same steps but allow the kheer to simmer on low heat until it has reached the consistency you desire.
• Can I use a non-dairy milk substitute?Certainly. Almond milk or coconut milk are wonderful substitutes for regular milk in this recipe.
• What can I use instead of condensed milk?If you want to replace condensed milk, you can use milk powder and an increased amount of sugar or a vegan substitute if you prefer. Here are the steps you would follow:

  1. Use milk powder instead of the condensed milk.
  2. Add sugar to the mixture and mix it well (if you want a vegan version, use a sugar alternative).

• Is it necessary to soak the saffron strands?Indeed, when saffron is soaked in warm milk, its color and flavor are released, and the dish is turned into something quite extraordinary.
• Can I skip the rose water?Yes, the kheer will still taste delightful without it, but adding rose water, which is optional, imparts a floral aroma.
• How can I store leftovers?Keep any remaining food in a container that is airtight in the refrigerator. It will last for 3 days, and then you must either eat it or discard it. You can reheat in the oven or microwave before serving, but do so gently.
• Can I make the pudding ahead of time?Indeed, you can make it the day before and keep it in the refrigerator. The flavors combine beautifully, making it even more tasty.

Carrot Makhana Kheer Carrot Foxnuts Pudding Instant Pot Recipe Substitutions and Variations

Ghee: Replace with butter without salt or oil from coconuts.
Almond milk or coconut milk constitute a substantial dairy-free alternative to fresh milk.
Condensed milk: For a vegan choice, use coconut cream or sweetened condensed coconut milk.
Sugar: Swap it out for alternative sweeteners like maple syrup or honey, which provide a different sweetness profile.
Nuts: Substitute walnuts or pistachios for almonds and cashews.

Pro Tips

1. Roast the Makhana perfectly: Ensure the makhana are well roasted and crispy by keeping a close eye on them during the sautéing. This will enhance their texture and flavor in the final dish. If you want an extra crunch, toast them a bit longer until light golden brown.