Padhuskitchen


Carrot Kheer

by 24 Comments

Carrot Kheer or payasam is so easy to prepare and tastes so delicious hot or chilled.The only work is grating the carrots. You can make this kheer for small parties and get togethers. You can prepare this a day ahead and serve chilled. Both adults and kids will love this kheer. Today let us learn how to prepare/make carrot kheer following this very easy and delicious recipe.

Carrot Kheer Recipe

Carrot Kheer-Carrot Payasam


Carrot Kheer-Carrot Payasam

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves:2-3
 Recipe Category: Dessert-Kheer
 Recipe Cuisine: Indian
 Author:

   Ingredients needed

   Carrots – 2 medium sizes or 1 cup grated
   Milk -1/2 liter or 2 1/2 cup
   Sugar – 3-4 tbsp
   Ghee -1 tsp
   Cashews – 6-7
   Almonds/badam – 6-7
   Cardamom powder – a generous pinch
   Saffron – 5-6 strands

Preparation 


Soak cashew nuts and almonds in warm water for 1/2 an hour. Remove the skin of almonds. Grind both almonds and cashew nuts together coarsely.

Grate carrots finely. (use the blade with small holes)

Soak saffron in a tbsp of milk for 5 minutes.

Method 


Heat a tsp of ghee and fry the carrots until the raw smell goes.

Boil milk and keep stirring until it reduces a little in volume.

Then add carrots and the cashew nut-almond paste.

Cook for a few more minutes stirring in between.

Add sugar and let it dissolve. Remove from flame.

Add cardamom powder, saffron and serve it hot or cold.

Check out more Payasam Recipes.

Enjoy! See you again with more interesting recipes, until then it is adieu from Padhu of Padhuskitchen.

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Reader Interactions

Comments

  20. Unknown

    Hi Padhu…excellent recipe. Have a question though..can the sugar be substituted with jaggery? If yes, how and when to add it?

    Reply

    • Padhu Sankar

      Thank you for liking this recipe. You can substitute sugar with jaggery and follow the same method. You must keep these things in mind when adding jaggery.
      1. Avoid boiling the milk after adding jaggery as there are chances that the milk might curdle.
      2. Either the milk should be at room temperature or the jaggery syrup should be at room temperature. Never add the hot jaggery syrup to the hot milk or the hot milk to the jaggery syrup.

      Reply

  21. Nithya

    Hi!
    I am a regular visitor to your site and almost swear by your recipes. Yesterday, I had a litmus test to pass. A few friends, who are quite finicky about food, had come over. I made Carrot Kheer and Baby Corn Masala from your recipe list. Apart from these I made Peas Paratha and Shahi Paneer. The dinner was a hit. I am relieved but above it all, I am very happy that I was able to pull off the recipes with ease. Im saying this because I learnt to cook after my wedding and do not have a lot of experience.

    So, a huge thanks to you and your blog. Thank you so much Padhu. Keep writing. Keep cooking. 🙂 🙂

    Reply

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