- Submitted by Dahlia
(Gajar ka Kheer, Carrot Payasam)
Jump to recipe ↓
Carrot Kheer is a beautiful coloured sweet dish made with carrots, nuts and milk. This can be made with the usual orange carrots or the Delhi red carrots that are available during winters. Another interesting thing about this recipe is that it can be served hot, warm or chilled. It tastes good in all ways.
My friend Radhika first made this kheer for me and I just loved it. After that I make it for my guests often. It is different and will make your guests feel wow. Kheer is usually thinned and less sweeter than the South Indian payasam. You can easily enjoy a full cup without feeling heavy. Do give it a try.
Recipe For Carrot Kheer
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- Carrots – 3 (about 1.5 cups grated)
- Milk – 4 cups
- Sugar – ¼ cup
- Condensed Milk – 1/4 cup
- Cashews – 1 tbsp
- Almonds – 1 tbsp
- Cardamom Powder – ¼ tsp
- Ghee – 2 tbsp
- Slices/ Chopped nuts (Almonds/Cashews) – for garnish
- Wash and peel the carrots. Grate it and keep it ready.
- Soak the almonds & cashews in ¼ cup water. After 5-10 minutes you will be able to easily peel the almonds by just pressing between your fingers.
- Keep the milk for boiling in a sauce pan/ milk cooker.
- Heat ghee in a heavy bottomed sauce pan. Add the grated carrots and roast for 3-4 minutes.
- Add the boiled milk and sugar to this carrots.
- Grind the soaked nuts to a smooth paste and add to the boiling kheer.
- Reduce the flame and bring to a boil. Simmer for about 10 minutes and the kheer will thicken slightly.
- Finally add the condensed milk and cardamom powder. Simmer for 3-4 minutes and switch off.
- You can serve this kheer hot or refrigerate and serve chilled.
- As mentioned before, this kheer can be served warm or cold. My favourite way of enjoying is when it is chilled.
More Carrot Recipes