Carrot Kheer, a delicious Payasam made with Carrot, sugar, cardamom and nuts. A colorful appealing, healthy and appetizing kheer! Learn here how to make this delicious Carrot Kheer with step by step pictures, video and instructions.
Carrot Kheer, a healthy and tasty payasam variety. Grated carrots are sautéed and cooked in milk till the kheer is thick and creamy. The richness of the carrot gets incorporated well with the milk making this kheer extremely scrumptious. We can serve cold or hot. We can pour kheer in popsicle moulds and freeze and serve as popsicles. A soothing drink particularly during hot summer.
During winter, we used to get deep orange ooty carrots which are so delicious. Carrots is a salad vegetable which can be eaten raw. Most of the carrots are very sweet so we need to be conscious while adding sugar to this kheer. Also if we use condensed milk then we can exclude sugar. We can make this kheer directly on a pressure cooker or an Instant pot too. I will publish a separate post of how to make this carrot kheer in an Instant Pot.
Tips for making Carrot Kheer:
Choice of milk: Whole milk is preferable to get a nice creamy kheer. You can also use 2% milk.
Condensed milk is optional. Condensed milk gives a thickness to the kheer and also enhances the flavor. But its totally optional. Instead we can increase the quantity of the regular milk and cook for more time to get it thicken.
Choice of nuts: Adding nut paste is optional. Almond and cashews increase the flavor of the kheer. If you have a nut allergy, you can exclude this.
Cuisine: Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Prep Time: 15minutes
Cook Time: 30minutes
Total Time: 45minutes
Servings: 4people
Calories: 280kcal
Author: Sowmya Venkatachalam
Carrot Kheer, a delicious Payasam made with Carrot, sugar, cardamom and nuts. A colorful appealing, healthy and appetizing kheer! Learn here how to make this delicious Carrot Kheer with step by step pictures, video and instructions.
Peel the carrot skin and grate it and keep it aside. In a small bowl, add almonds & cashews and add water and soak it for 10 minutes. After 10 minutes, drain water, peel almond skin . Add 3-4 tablespoon of milk and grind the nuts to a smooth paste
Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside. In the same pan, add 1 tablespoon of ghee and saute the grated carrots for 4-5 minutes in low flame. Take the sauteed carrots aside
Bring milk to boil. Add sauted carrot and stir well. Add ground almond-cashew paste and stir well
Add Condensed milk along with sugar. Condensed milk is optional. We can exclude and increase the sugar, but it gives a nice flavor.
Add cardamom powder. Keep the kheer in low flame for 3-4 minutes. Garnish with roasted cashews and stir once
Serve the delicious Carrot Kheer ready to serve! Refrigerate and serve cold!
Video
Nutritional Info
Nutrition Facts
Carrot Kheer Recipe | Carrot Payasam Recipe
Amount Per Serving (1 Cup)
Calories 280Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 48g16%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures:
Peel the carrot skin and grate it and keep it aside. In a small bowl, add almonds & cashews and add water and soak it for 10 minutes. After 10 minutes, drain water, peel almond skin . Add 3-4 tablespoon of milk and grind the nuts to a smooth paste
Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside. In the same pan, add 1 tablespoon of ghee and saute the grated carrots for 4-5 minutes in low flame. Take the sauteed carrots aside
Bring milk to boil. Add sauted carrot and stir well. Add ground almond-cashew paste and stir well
Add Condensed milk along with sugar. Condensed milk is optional. We can exclude and increase the sugar, but it gives a nice flavor.
Add cardamom powder. Keep the kheer in low flame for 3-4 minutes. Garnish with roasted cashews and stir once
Serve the delicious Carrot Kheer ready to serve! Refrigerate and serve cold!
Generally I hate Carrot….but this one looks really juicy and like the soup's color so I may try it.