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    Home » Recipes » Payasam

    Carrot Kheer or Carrot Payasam

    Published: May 29, 2018 · by Nisha

    Jump to Recipe Print Recipe

    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!

    Carrot Kheer displayed in stainless steel Indian tumblers
    Carrot Kheer

    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.

     

    carrot payasam displayed on a stainless steel bowl with lots of nuts garnished.
    Carrot Payasam

    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.
    5 from 1 vote
    Print
    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

    View other "Payasam" recipes

    • Parangikai (pumpkin) Payasam
    • Kadalai Mavu Payasam | Besan Kheer
    • Vermicelli Kheer | Semiya Payasam
    • Thengai Paal Payasam

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    Comments

    1. Priya Srinivasan says

      October 10, 2018 at 12:00 pm

      This one of the regular payasam at home given any occasion. Love the richness and creaminess carrots imparts to the milk! Pictures look stunning Nisha!! I m literally drooling over them!

      Reply
    2. Sasmita Sahoo Samanta says

      October 09, 2018 at 7:54 am

      Carrot kheer is looking so tempting.. Perfect share for upcoming festive season !

      Reply
    3. Jayashree says

      October 09, 2018 at 7:06 am

      Carrot kheer is tasty and serves as a good dessert. It looks awesome.

      Reply
    4. Mildly Indian says

      October 09, 2018 at 6:38 am

      Carrot Kheer is one of the most loving flavours, moreover, the beautiful colour it has imparted to the kheer is amazing.

      Reply
    5. code2cook says

      October 08, 2018 at 4:59 pm

      carrot kheer looking such a tempting kheer with all set up. Actually, I never cook them in water so far. Will check your point next time I make it.Thanks for sharing.

      Reply
    6. Geetanjali Tung says

      October 08, 2018 at 4:39 pm

      Oh my God what a killer kheer recipe. Just want a spoon from that bowl. This is sheer soulfood for sure. Loved the recipe.

      Reply
    7. Jagruti Dhanecha says

      October 08, 2018 at 3:24 pm

      Serve me a bowl of this delectable looking kheer and see I won't stop at one 🙂 Such a rich and yummy carrot kheer.

      Reply
    8. Poonam Bachhav says

      October 08, 2018 at 2:12 pm

      The carrot payasam looks so delectable ! Drooling over those pictures..yumm !!

      Reply
    9. Pavani says

      October 08, 2018 at 12:52 pm

      Carrot kheer is so irresistible . Never had this kheer before . But sure going to try soon.Bookmarked it.

      Reply
    10. Geetha Priyanka says

      October 07, 2018 at 9:57 pm

      Yum Yum!!! Carrot payasam looks scrumptious and lip smacking. Presentation and click is absolutely gorgeous.

      Reply
    11. Shalu says

      October 07, 2018 at 6:42 pm

      Kheer looks absolutely delicious. Loved the beautiful clicks!!

      Reply
    12. Lata Lala says

      October 07, 2018 at 11:42 am

      The carrot kheer looks delicious. One more new variety of kheer goes into my to-do list for upcoming festivities. Thanks for sharing.

      Reply
    13. Soma Mukherjee says

      October 07, 2018 at 11:06 am

      thats a delicious looking bowl full of carrot payasam just perfect to enjoy the festivities more, loved your detailed recipe.

      Reply
    14. Shobha Keshwani says

      October 07, 2018 at 9:43 am

      Delicious carrot kheer. We have so many varieties of kheer in India that we can make a different one on every festival.

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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