Carrot Kheer | Carrot Payasam
Carrot Kheer is a delicious and smooth sweet dish created by cooking carrots in flavored milk and topped with nuts. It is typically prepared for special events and is a simple recipe to follow. Follow along with our step-by-step photos and video to learn how to make Carrot Kheer.
Our family loves Carrot Kheer, especially my daughter Mittu. This creamy and delicious version is enjoyed by people of all ages. I decided to make this variation of carrot kheer after Mittu didn’t enjoy the one made by sautéing carrots. It was an instant hit with both my kids.
About Carrot Kheer
Carrot Kheer is a rich creamy dessert that you can make for festivals or any special occasions. Kheer is payasam so payasam made with carrot as main ingredient is Carrot Kheer. Carrot Payasam as it is popularly known in South India is one of the unique kheer recipes that you can make from our usual rice kheer.
There are numerous methods to prepare this Carrot Kheer – Some variations include simply sautéing carrots in ghee and then simmering them in milk. However, the recipe I am sharing is richer and will surely be a hit with children as well.
Adding cardamom powder to carrots and milk enhances the flavor, so make sure not to leave it out. For an extra kick, a pinch of saffron can also be added. If your children aren’t fans of carrots in a vegetable dish, give this recipe a try – I guarantee they will enjoy it and ask for seconds. Recently, Carrot Kheer has become a much-anticipated treat for them.
This dessert is both creamy and indulgent, and can be enjoyed as a main dish or a post-meal treat. If you have access to Delhi red carrots, you can also use them. Carrots are high in Vitamin A, which is beneficial for our eyes, so it’s recommended to incorporate them into your diet regularly.
What makes this recipe worth loving?
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Quick to create
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Delicious and decadent sweet treat.
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Cashews are added during the grinding process to enhance the creaminess of the kheer.
Video
Carrot Kheer Ingredients
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Select fresh carrots. I utilized Ooty carrots but you can also use Delhi red carrots. Shred them with a medium grater.
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Whole milk is recommended. I chose to use cow’s milk.
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I have utilized standard white sugar in this recipe, but jaggery can also be substituted.
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Cardamom powder is the most optimal flavoring for this kheer dish.
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Sprinkle – I have added pistachios, but you can also fry nuts in ghee and incorporate them.
Step by step recipe for making Carrot Kheer
Instructions for preparing Carrot Kheer
How to Make Carrot Kheer: Step by Step Guide
Add 1 tablespoon of ghee to a pan and allow it to melt.
2.Wash carrots, trim the edges and peel of the skin.Grate it using a grater and then measure it. Add 2 cups grated carrot and saute for few mins until it shrinks and raw smell leaves. It may take at least 5-7 minutes so keep sauteing in low flame.
Next, pour 1/2 cup of water into the mixture.
Cover and cook until the carrots are tender but still maintain their shape and are not overly mushy.
After absorbing all the water and cooking the carrots, take them out of the pan and let them cool.
Place the mixture into a separate bowl and include 6 cashews that have been soaked in water.
9. This is now prepared to be transformed into a paste.
Grind it until it becomes a smooth paste and set it aside. Gradually add small amounts of water while grinding.
Heat 2 cups of whole milk until it reaches a rolling boil.
12.Simmer for 2 minutes.
Mix in carrot and cashew paste.
First, mix it well.
Add 1/4 cup of sugar to the mixture.
16.Simmer for 5 minutes.
Next, include 1/4 teaspoon of cardamom powder and chopped pistachios.
The kheer should have a slightly runny consistency as it thickens over time.
The Carrot Kheer is now prepared!
Expert Tips
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While mixing, you have the option to incorporate a small amount of milk or water to achieve a smooth, paste-like consistency.
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If you prefer, you can also grind it into a coarser mixture.
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First, bring the milk to a boil. Then, let it simmer for a few minutes before adding the carrot paste.
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You have the option to leave out cashews when grinding, and instead use them as a topping. Alternatively, you could substitute cashews with almonds, but make sure to blanch and remove the skin before grinding them with the carrots.
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You have the option to include a small amount of nutmeg powder for added taste.
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To make a flavorful kheer, you may include 1/4 cup of condensed milk. If you do so, only add 2 tablespoons of sugar.
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You have the option to include ghee-fried cashews or other types of nuts as well.
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This kheer is delicious by itself, but if desired, you can top it with raw chopped nuts for an extra touch.
Serving & Storage Suggestion
Savor a serving of Carrot Kheer as a tasty post-meal treat, served either hot or cold according to your liking. For future consumption, store in the refrigerator, where it will stay fresh for up to one day at room temperature or 2-3 days in the fridge.
If you have any further inquiries about this recipe for Carrot Kheer, please email me at [email protected]. Additionally, you can find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making Carrot Kheer using this recipe? Please share your thoughts and tag us on Instagram @sharmispassions using the hashtag #sharmispassions.
📖 Recipe Card
Carrot Kheer or Carrot Payasam.
Carrot Kheer is a delicious and smooth dessert that involves cooking carrots in flavored milk and topping it with nuts. It is typically prepared for special occasions and is a simple recipe to follow. Follow along with our step-by-step photos and video to learn how to make this tasty carrot Kheer.
Ingredients
- 2 cups grated carrot loosely packed
- 2 cups full fat milk
- 1/4 cup sugar
- 1/2 cup water + as needed
- 6 whole cashews
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee
- chopped nuts
Instructions
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Add 1 tablespoon of ghee to a pan and allow it to melt.
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Wash the carrots, remove the ends and peel off the skin. Use a grater to grate them and then measure the grated amount. Add 2 cups of grated carrot to a pan and sauté for a few minutes until it reduces in size and the raw smell disappears. This may take approximately 5-7 minutes, so continue sautéing on low heat.
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Pour in 1/2 cup of water.
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Cover and cook until the carrots are tender but still hold their shape, not overly mushy.
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After the water is fully absorbed and the carrots are done cooking, take them out of the pan and allow them to cool down.
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Put the mixture into a bowl and include 6 cashews that have been soaked in water.
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This is now prepared to be turned into a paste.
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Make a smooth paste by grinding it finely and set it aside. Add a small amount of water to the paste.
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Heat 2 cups of whole milk until it reaches a rolling boil.
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Simmer for 2 minutes.
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Include a mixture of carrot and cashew paste.
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First, thoroughly mix it.
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Mix in 1/4 cup of sugar.
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Simmer for 5 minutes.
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Next, mix in 1/4 teaspoon of cardamom powder and some chopped pistachios.
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The texture should be a bit fluid as the kheer thickens over time.
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The Carrot Kheer has been prepared!
Notes
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While mixing, you can incorporate a small amount of milk or water to create a smooth paste.
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If preferred, you can also grind it into a coarser mixture.
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Bring the milk to a boil and then let it simmer for a few minutes before incorporating the carrot paste.
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Instead of cashews, you can also use almonds as a garnish or in the grinding process. However, it is recommended to blanch and remove the skin from the almonds before grinding them with carrots.
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To enhance the taste, you could also sprinkle a bit of ground nutmeg.
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To make a rich kheer, you can include 1/4 cup of condensed milk. In this scenario, only add 2 tablespoons of sugar.
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You have the option to include ghee-fried cashews or other types of nuts as well.
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The kheer has a pleasant flavor by itself, but if desired, you can top it with chopped nuts for added texture.
Nutrition
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