Carrot kheer or Carrot payasam is a traditional sweet made in India for occasions with fresh carrots and condensed milk or whole milk. Serve this sweet Gajar ka kheer warm or chilled for dessert.
Carrot kheer is one of the easiest sweets in India that’s loved by everyone regardless of age. Gajar halwa is the close cousin of this Gajar ka kheer wherein halwa carrots are cooked with milk or water and condensed with ghee. In the payasam, carrots are cooked in milk and sugar to semi-liquid consistency and garnished with fried nuts.
Carrot payasam is a great prasadham recipe even for beginners and healthy too for fussy eaters as this has carrots and milk.
Tips to make perfect Carrot kheer | Carrot payasam | Gajar ka kheer
- Usually, for this carrot kheer recipe, I use both whole milk and condensed milk.
- Condensed milk gives a smooth texture and body to our kheer.
- At the same time, it is not necessary to use only condensed milk and always we can bring the same thick delicious consistency with whole milk.
- To achieve the desired texture anyways we are using cashews and it serves its purpose.
- Hence if you are using condensed milk and whole milk both in your kheer like me please follow the measurements of sugar and milk below in the recipe card.
- For those who do not wish to use condensed milk, just increase the quantity of milk (plus an extra one cup) and sugar(1 cup instead of 1/4cup).
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Carrot kheer | Carrot payasam | Gajar ka kheer
Carrot kheer or Carrot payasam is a traditional sweet made in India for occasions with fresh carrots and condensed milk or whole milk. Serve this sweet Gajar ka kheer warm or chilled for dessert.
Equipment
- Cooking pan with lid
- Blender
- Measuring cups
Ingredients
- 3 or 4 long Carrots or 8 small
- 10 whole Cashews or Almonds
- 1 cup whole milk
- ¼ cup sugar as per taste
- 1 pinch salt
- ¾ cup condensed milk
- If not using condensed milk, use 2cups milk & 1 cup sugar
- ¾ tsp cardamom powder
To garnish:
- 1 tbsp ghee
- 1 tbsp nuts cashews/almonds/pistachios
- Raisins
Instructions
Preparation:
- Wash 3 to 4 fresh and long carrots(or 8 small carrots). Peel the skin and cut into pieces.
- Boil milk and keep aside. 1 teacup of whole milk if using condensed milk and two cups of milk if not using condensed milk.
- We need a tsp of green cardamom powder and make it with 6 cardamoms and 1/2 tsp of sugar don't have it ready. Make this in bulk and store for desserts.
- In a small tadka pan golden fry the cashews/almond flakes/ pistachios and raisins. Keep aside. Skip frying in ghee if you don't prefer and add the chopped nuts directly to it.
Recipe:
- In a cooking pan, take cut carrot pieces and ten whole cashews or soaked almonds.
- Add a cup of water and cook for around five minutes.
- When the carrot is soft after 5 minutes, switch off and take out the pieces with cashews and keep it to cool down. Leave the cooking water in the pan if any.
- When it is warm enough to grind, blend the cooked carrots and cashews into a paste.
How to make creamy carrot payasam:
- Add the carrot-cashew paste back to the pan and mix with the carrot boiled water. I had just a quarter cup of water left out.
- Start the cooking again in medium heat and add whole milk now.
- Mix well and let the carrot blend with the milk nicely for a few minutes.
- Add 1/4 cup of sugar with a pinch of salt. Please note that I use condensed milk also in this recipe hence used 1/4 cup of sugar.
- If you are not using condensed milk use 1 full cup of sugar and increase the whole milk to 2 cups.
- Next, add 3/4 cup of condensed milk if using.
- Add 1/2 tsp of cardamom powder too and combine well.
- Cook the carrot kheer for five minutes in low heat.
- Add the fried cashews and raisins and switch off.
- Serve this carrot kheer warm or chilled.
Video
Notes
Tips:
1) Make sure to use the right measures of sugar and milk in case of skipping the condensed milk. Adding condensed milk gives the carrot payasam extra rich creaminess.
2) If you don't prefer frying the nuts in ghee, add just chopped nuts of your choice without frying in ghee.
3) The addition of cashews with carrots gives extra texture and body to our kheer. Instead of cashews use soaked peeled almonds if you wish. 4) Salt helps to enhance the taste of sweetness.
1) Make sure to use the right measures of sugar and milk in case of skipping the condensed milk. Adding condensed milk gives the carrot payasam extra rich creaminess.
2) If you don't prefer frying the nuts in ghee, add just chopped nuts of your choice without frying in ghee.
3) The addition of cashews with carrots gives extra texture and body to our kheer. Instead of cashews use soaked peeled almonds if you wish. 4) Salt helps to enhance the taste of sweetness.
Nutrition
Calories: 210kcal
Tried this recipe?Let us know how it was!
Preparation:
- Wash 3 to 4 fresh and long carrots(or 8 small carrots). Peel the skin and cut it into pieces.
- Boil milk and keep aside. 1 teacup of whole milk if using condensed milk and two cups of milk if not using condensed milk.
- We need a tsp of green cardamom powder and make it with 6 cardamoms and 1/2 tsp of sugar don’t have it ready. Make this in bulk and store it for desserts.
- In a small tadka pan golden fry the cashews/almond flakes/ pistachios and raisins. Keep aside. Skip frying in ghee if you don’t prefer and add the chopped nuts directly to it.
Recipe:
- In a cooking pan, take cut carrot pieces and ten whole cashews or soaked almonds.
- Add a cup of water, cover the pan with the lid and cook for around five minutes.
- When the carrot is soft after 5 minutes, switch off and take out the pieces with cashews and keep it to cool down. Leave the cooking water in the pan if any.
- When it is warm enough to grind, blend the cooked carrots and cashews into a paste.
How to make the creamy Carrot payasam:
- Add the carrots-cashew paste back to the pan and mix with the carrot boiled water. I had just a quarter cup of water left out.
- Start the cooking again in medium heat and add whole milk now.
- Mix well and let the carrot blend with the milk nicely for a few minutes.
- Add 1/4 cup of sugar with a pinch of salt. Please note that I use condensed milk also in this recipe hence used 1/4 cup of sugar.
- If you are not using condensed milk use 1 full cup of sugar and increase the whole milk to 2 cups.
- Next, add 3/4 cup of condensed milk if using.
- Add 1/2 tsp of cardamom powder too and combine well.
- Cook the carrot kheer for five minutes in low heat.
- Add the fried cashews and raisins and switch off.
- Serve this Carrot kheer warm or chilled.
Tips:
1) Make sure to use the right measures of sugar and milk in case of skipping the condensed milk. Adding condensed milk gives the carrot payasam extra rich creaminess.
2) If you don’t prefer frying the nuts in ghee, add just chopped nuts of your choice without frying in ghee.
3) The addition of cashews with carrots gives extra texture and body to our kheer. Instead of cashews use soaked peeled almonds if you wish.
4) Salt helps to enhance the taste of sweetness and I recommend adding a pinch for all kinds of sweets.
