Carrot Kheer Recipe | Carrot Payasam Recipe

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.

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!

Carot Kheer(Carrot Payasam)