Carrot Turmeric Thandai Kheer

Carrot Turmeric Thandai Kheer is a  type of pudding. This cold thandai flavoured dessert is so light and refreshing, it just melt in your mouth.


  • 500 ml Milk
  • 1/2 teaspoon Turmeric
  • 1/4 cup Grated carrot
  • 1/2 teaspoon Wheat flour
  • 4-5 tablespoon Sugar
  • 1/2 spoon Clarified butter
  • 2 table spoon Thandai Mix
  • 1 teaspoon Agar agar wonder gel 30
  • Saffron and Rose patels for Garnishing


  • In a nonstick pan over medium heat add clarified butter .
  • Add grated carrot and sauté for 3-4 minutes until raw smell goes away.
  • Turn off the heat.
  • In another bowl add all the other ingredients and whisk, mix well.
  • Pour these mixture on sautéed carrot.
  • Over a medium heat bring it to boil about for 5-6 minutes.
  • Turn off the heat.
  • Pour these mixture on a serving glass to set.
  • Let it cool down and keep it in a refrigerator for 2-3 hrs.
  • Garnish with saffron and rose patels, Serve CHILLED!

Note: If you don’t have agar agar wonder gel, you can replace with china grass.

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