Mar 1, 2013

Carrot Kheer or Carrot Payasam

Carrot  Payasam is a normal kheer variety but with added carrot which enhances the sweetnees. So If you are craving for a sweet tooth indulge yourself in this yummy Carrot Payasam just with the basic ingredients.


Big Carrots - 4

Grated Carrot - 1
Milk - 1 litre
Sugar - 1/3 cup
Cardamom - a pinch
Ghee - 2 tsp
Raisins - few
Cashew nuts - a fistful
Chopped Almonds - a fistful


  1. Boil milk and keep it ready.
  2. Cut the carrots into big pieces and cook them in the pressure cooker with half of the milk.
  3. Once it cools add sugar and grind them in a blender to a smooth paste. Save the milk to use it later.
  4. Heat ghee in a pan. Add cashew nuts and almonds.Fry them to a golden brown color. now add raisins. Once they puff up take the nuts to a separate plate.
  5. To the same pan, add the grated carrot . Fry them until they get cooked. Now add the remaining half litre milk.
  6. Let the milk boil in a small flame for around 20 minutes so that it gets thickened.Now add the ground carrot paste along with the milk.
  7. Add cardamom powder and boil it for 2 more mins. As we add carrot the milk will get thicker. Switch off the stove at the desired consistency. 
  8. Add the fried nuts and Serve Hot or Cold !!! Yummy Carrot Kheer is ready !!!

My Notes :

If you think it is too thick you can add some more milk. But make sure the sweetness doesn't decrease.

You can skip the grated carrot step (Step -5), I added it to get crunchy carrot flavor.