Ministry of Curry · by Archana Mundhe★ 4.8 (6)
Carrot Makhana Kheer - Instant Pot
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 20%
CARBS 59G54% OF CAL
5G FIBER12G ADDED9G INTRINSIC34G OTHER20G TOTAL SUGAR
FAT 19G40% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic Indian pudding with shredded carrots, fox nuts, cardamom, and saffron. Sweet and mildly spiced, it's a traditional festive dessert.
dessertindian⚙️ food processor🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons ghee (divided use coconut oil for vegan)
- 2 cups makhana
- ⅓ cup whole cashews
- 2 carrots (peeled and shredded, about 2 cups)
- 2 cups low fat milk (almond or coconut milk for vegan)
- ½ teaspoon cardamom powder
- 1 pinch saffron
- ¼ cup sugar
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 20%
CARBS 59G54% OF CAL
5G FIBER12G ADDED9G INTRINSIC34G OTHER20G TOTAL SUGAR
FAT 19G40% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 337mg
- Total sugar
- 20g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 173mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.