Foodwhirl

Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This gajar ki kheer, I assume, and can safely say is the Punjabi version from North India, hit by severe winters. The specialty of this is that its charm is only in peak winters, when bright red carrots are available in the market.
I have very fond, winter memories of Gajar ki Kheer made at my parents’ home with carrots. It is just like the regular kheer, but with a dash of carrots, to add some color. Made only in winters, it is wonderful, especially when eaten, fresh and warm.

From the original site: Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This gajar ki kheer, I assume, and can safely say is the Punjabi version from North India, hit by severe winters. The specialty of this is that its charm is only in peak winters, when bright red carrots are available in the market.