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Spiced up Carrot Sago Kheer

You’ll need:

  • Grated Carrot – ¼ cup
  • Sago – ¼ cup
  • Milk – 1 ltr
  • Sugar – ½ to ¾ cup
  • Water – ½ cup
  • Cashew nuts – 2 tbsp
  • Ghee – 3 tbsp
  • Cinnamon – less than ¼ inch stick (optional)
  • Clove – 1
  • Cardamom – 1


  1. Heat 1 tbsp of ghee in a pan. Add broken cashew nuts and roast till they are golden brown in color. Drain and keep aside.
  2. In the same pan add the remaining ghee and add the clove and cinnamon. Sauté for a few seconds. Add the sago and sauté over low flame till they start puffing up.
  3. Now add the water and bring it to a boil. Simmer the flame and continue to cook for 7-10 min stirring in between till the sago is completely cooked. Add more warm water if you find it becoming dry. Find and discard the clove and cinnamon
  4. Pour the milk and the grated carrot and continue to cook for 10-12 min. You will see the milk thickening slightly. 
  5. Add the sugar, powdered cardamom and mix gently. Simmer for 4-5 mins. Finally mix in roasted cashew nuts. Serve hot or chilled.


  • You can see a lovely orange hue from the carrots without adding any saffron.
  • You can also cook the carrots separately. Mash them and add the pulp if you want to quicken the cooking process and save time.
  • You can also use vermicelli in the place of sago.
  • If you want to save more time, reduce the quantity of milk and sugar and add ¼ cup of condensed milk. This will not only thicken the kheer but also lend a good taste.
  • You can add a pinch of cinnamon powder along with the cardamom powder instead of using cinnamon stick in the beginning.
  • Tastes better and great when served chilled.
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