This Carrot Kheer Recipe / Carrot Payasam is a rich yummy dessert that can be prepared in few minutes. It is an easy and delicious Ramzan / New year / Navratri recipe dish that will become one of your go to do dessert recipes for all occasion. It is also a kids friendly recipe that even fuzzy kids who hates carrots, becomes an addict to this kheer. Carrots are rich in beta-carotene which is converted into vitamin A and is good for eye vision. Also, carrot helps to prevent cancer, anti-ageing and gives a healthy glowing skin.
- 1 Cup Carrot
- 1.5 Cup Milk
- 1/4 Cup Sugar
- 3 tbsp Condensed Milk
- 8 Almonds
- 10 Cashew / Raisins
- 2 Generous Pinch Cardamom Powder
- Few Strands Saffron (Optional)
- 1 tbsp Ghee Link for ghee
Peel the skin of carrot, wash and chop roughly. Blend it to a puree, by adding very little water. Soak saffron in warm milk. Also, soak almonds in water for 2 hours. Fry cashews, raisins with a tsp of ghee and keep it by side. Boil milk in a pan and add the carrot puree.
- Cook in low flame for 5 minutes until the raw smell of the carrot leaves. Remove the skin of almonds and grind it into a smooth paste by adding little water and add the paste.
- Now add sugar and boil it for 2 more minutes until it melts. Then add condensed milk.
- Finally add cardamom powder, saffron, cashew and raisins. Drizzle a tbsp of ghee on top and mix well.
Yummy carrot kheer is ready. Serve it hot or cold.
Tips for Carrot Kheer Recipe
2. Another version, grate the carrots and saute in ghee until it shrinks and proceed the recipe as same.
3. I didn’t used any food colour. Choose deep orange colour and sweet carrots for this Carrot Payasam.
4. For more healthier version, sugar can be replaced with jaggery.
5. Condensed milk gives a creamy texture to this carrot kheer recipe.
6. You can also use little coconut milk at the end, but don’t boil after adding coconut milk, it gets curdled.
7. 2 tblsp of khoya / mawa, can be added at last step for a rich version.