Carrot Kheer Recipe: How To Make Carrot Payasam

Carrot kheer is a traditional Indian sweet recipe that is prepared during festivals and other gatherings and parties. Here is a video recipe followed by a detailed step-by-step procedure and images.

Sunday, May 30, 2021, 11:04 [IST]

Carrot kheer is an authentic Indian sweet recipe that is prepared during special events and festivals. The South Indian variation to carrot kheer is called carrot payasam - the only difference being the thickness of the kheer. The carrot payasam is more drinkable, whereas the North Indian carrot kheer is thick.

Gajar kheer is a rich and delicious sweet and is prepared by cooking grated carrots in milk and sugar, which is seasoned with cardamom powder and cashew nuts. The carrot kheer is rich, thick and sweet; and this mouth-watering dessert is definitely recommended for parties, pot lucks and other social gatherings.

Read up on the other kheer recipes like paneer kheer, rice kheer, sewai kheer and suji ki kheer.

Carrot kheer does not take too much of an effort to be prepared and is a simple recipe to follow. So, here is a video recipe on how to make carrot kheer. Also, read and learn the detailed step-by-step procedure containing images.

CARROT KHEER VIDEO RECIPE

CARROT KHEER RECIPE | HOW TO MAKE CARROT PAYASAM | GAJAR KHEER RECIPE | CARROT PAYASAM RECIPE

Carrot Kheer Recipe | How To Make Carrot Payasam | Gajar Kheer Recipe | Carrot Payasam Recipe

Prep Time

10 Mins

Cook Time

20M

Total Time

30 Mins

Recipe By: Meena Bhandari

Recipe Type: Sweets

Serves: 2

Ingredients

Carrots - 2

Ghee - 1½ tbsp

Whole cashew nuts - 6

Milk - 750 ml

Sugar - 5 tbsp

Cardamom powder - 1 tsp

How to Prepare

1. Take 2 carrots and remove the top and bottom portions.

2. Peel the skin off.

3. Grate the carrots finely.

4. Add ghee in a heated heavy-bottomed pan.

5. Once it melts, add whole cashew nuts and sauté for 1-2 minutes, until it turns golden brown.

6. Remove it in a cup and keep it aside.

7. In the retained ghee, add the grated carrot and sauté for a minute.

8. Add milk and stir well.

9. Allow it to cook for about 10 minutes on a medium flame, until the milk reduces to three-quarter.

10. Add sugar and mix well.

11. Allow it to cook for another 5 minutes and make sure the malai does not stick to the sides of the pan.

12. Add the cardamom powder, mix well and turn the stove off.

13. Add the roasted cashew nuts.

14. Transfer into a bowl and serve hot in cups.

Instructions

1. The carrots must be grated finely. If it is too big, then the carrot might not cook properly.
2. A heavy-bottomed pan or a non-stick pan can be used for the kheer to be made quickly and for it to cook evenly.
3. Make sure the malai does not stick to the sides of the pan while cooking. The malai will add to the thickness of the kheer and hence it should not remain on the sides.

Nutritional Information