Carrot kheer recipe, carrot payasam

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.

Around 12 year’s back, same day I decided to just start a blog all of a sudden having spoken about it with my friend Sangeeta for few days. Never had any big plans at that time that I would come this far Right from my friend, each and everyone of you have a big part in this path and forever grateful for this! Thank you so much for always being there

So celebrating 13th Blog Anniversary by sharing with you carrot kheer. This is the first time I am adding roasted almonds in such dessert (kheer/ payasam). Just loved the flavour roasted almond lends to the sweet I was thinking throughout while making whether or not I should add something like a clove or cinnamon for flavour. But glad I did not.

Because it would have overpowered this subtle and natural flavour of ghee roasted badam and carrot combo. And lovely colour that carrot adds to this dessert without anything. So make it simple just like this without any saffron or anything. Check out my other dessert recipes.

Let’s jump to the recipe right away.

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Carrot kheer

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Servings 6

Cup measurements

Ingredients

• 1 & 1/2 cup carrot grated
• 2 cups milk
• 1/4 cup + 2 tbsp sugar
• 1/4 cup water
• 1 tbsp. ghee
• 1 cardamom powdered
• 8 to 10 almonds

Instructions

• First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
• Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
• Soak almonds for 10-20 mins. Slice thinly and set aside.In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
• In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
• Add water, sugar and bring to boil. Do not let it boil for long time.
• Pour in milk and simmer for 4 mins.
• Add powdered cardamom and roasted almonds. Mix and switch off flame.

Video

https://youtu.be/EHAfUVpSnN0

Notes

• I used Amul gold
• Use fine grater for homogenous texture.
• Make sure carrot gets cooked before adding sugar.
• Do not cook carrot with sugar for long time.

YouTube Video link : https://youtu.be/EHAfUVpSnN0

Carrot kheer method:

1. First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
   
2. Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
   
3. Soak almonds for 10-20 mins. Slice thinly and set aside.
   
4. In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
   
5. In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
   
6. Add water, sugar and bring to boil. Do not let it boil for long time.
   
7. Pour in milk and simmer for 4 mins.
   
8. Add powdered cardamom and roasted almonds. Mix and switch off flame.
   

Enjoy warm or cold, as per your choice.

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