Carrot Kheer or Carrot Payasam

Carrot Kheer - Another interesting kheer variation where roasted carrots simmered in milk and mixed with sugar and nuts until it reaches a creamy consistency. It can be made ahead of time and refrigerated. Excellent way to treat your guests on parties and get togethers!

Kheer or Payasam is a traditional Indian milk based dessert that is served during special events or religious occasions. It is a plain concoction of milk and sugar with cooked rice or grains.

The formula for kheer is to have 3 base ingredients. Milk (base) + Sweetener (sugar or jaggery) + Y (to add extra texture or flavour.)

The variable Y is which makes every kheer different in flavour and texture. The traditionally y ingredient was rice and which is known pal payasam (or simply kheer in the North of India). Then came other grains like vermicelli ( Semiya payasam - kheer made with vermicelli), Poha (Aval payasam), Sooji & Sago etc...

With time and various culinary experiments, so many interesting variations in payasam have come out. Nuts and dry fruits, fruits and vegetables have all found their incredible use in making exotic kheer.

Alternative ways to make Carrot kheer or payasam

1. Roasting the carrots give an excellent aroma to the payasam. This is not a common practice as mostly people boil the carrots and puree. If you want to enhance the sweetness in carrots, try slow roasting them in a pan or oven, whichever is convenient.
2. You can add almonds or cashews paste to enhance the richness in kheer. They are a great addition of flavour. Soak them in warm water for 15 minutes and then cook them along with the carrots.
3. Similarly, you can add condensed milk or evaporated milk. These milk products are often used in making payasam. Keep in mind to reduce the sugar if you are using condensed milk and reduce the quantity of milk if you use either condensed or evaporated milk.

Tip & Suggestions to make carrot kheer

1. Cook the carrots in part milk and part water. This gives a nice flavour to the cooked carrots.
2. If you are using a pressure cooker, make sure you use a bigger size. Milk has a tendency to overspill and the whole counter top will become messy and the carrots might burn if all the liquid oozes out of the cooker.
3. Do not add more milk to increase the quantity. This kheer will be delicious if it has a subtle hint of carrot aroma.
4. Refrigerate this overnight or at least for about 2 hours before serving. This is best when served cold.
5. Read the post here to see general notes and suggestions on how to make payasam or kheer.

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Carrot Payasam | Carrot Kheer

Prep Time

10 mins

Cook Time

25 mins

Refrigerate for about

1 hr

Total Time

35 mins

 

Carrot Kheer - Another interesting kheer variation where roasted carrots simmered in milk and mixed with sugar and nuts until it reaches a creamy consistency. It can be made ahead of time and refrigerated. Excellent way to treat your guests on parties and get togethers!

Course: Dessert

Cuisine: Indian

Keyword: Carrot desserts, Easy Indian desserts, Milk based indian desserts

Servings: 4 to 5 cups

Author: Nisha

Ingredients

• 1 tablespoon ghee
• 2 tablespoon broken cashews
• 500 grams carrots, peeled and chopped in even chunks
• 1 litre milk (4 cups), divided refer notes 1
• ¼ - ½ Cup sugar
• ⅛ teaspoon cardamom powder
• A pinch of nutmeg optional

Instructions

1. Start boiling the milk on a low to medium flame. If the milk boils before the prep work is done, put it in a warm mode or simmer it completely. Make sure it doesn't overspill. Also, stir it periodically to avoid burning at the bottom. 

2. Meanwhile, add ¼ cup milk and ¼ cup water to a pressure cooker and add the carrots. Cook until it becomes soft (a fork should slice it easily), about 10 to 12 minutes on high heat.(About 3-4 whistles in Indian cooker). You can also cook them in a normal saucepan. 

3. Once the pressure releases, remove the carrots and puree them while it is hot or warm. Be carful not to scald yourself. 

4. Heat a pan and add a tablespoon of ghee. Add the pureed carrot and saute for few mins on medium flame.

5. Reduce the flame and add the boiled milk (and evaporated milk if adding). Simmer it for about 10 minutes.

6. Add the cashews, cardamom powder and nutmeg (if using) and turn off the flame. 

7. Allow it to come to room temperature and then refrigerate it. Serve it cold.

Recipe Notes

1. Cook the carrots in part milk and part water. This gives a nice flavour to the cooked carrots.
2. If you are using a pressure cooker, make sure you use a bigger size. Milk has a tendency to overspill and the whole counter top will become messy and the carrots might burn if all the liquid oozes out of the cooker.
3. Boiling milk until it reduces in half (i,e. sunda kachina paal ~ Evaporated milk) enhances the taste of the payasam. Alternately you can substitute this with store bought evaporated milk. You can substitute 1 Cup milk with 1 Cup evaporated milk.
4. Do not add more milk to increase the quantity. This kheer will be delicious if it has a subtle hint of carrot aroma.
5. Refrigerate this overnight or at least for about 2 hours before serving. This is best when served cold.
6. You can also use sweetened condensed milk. This also increases the thickness and gives a richness to the dish.
7. Please go through my post here to get more tips on making payasam in general.

Related carrot recipes

1. Carrot halwa
2. Carrot spring onion rice
3. Carrot Poriyal