Wednesday, 20 July 2016

Carrot Kheer - Carrot Payasam

Carrot Kheer - Carrot Payasam, this is a rich and delicious dessert that can be made at home easily. Actually, I was planning to make this for a very long time and only I got to try it as I had some left over carrots in my fridge. I have heard of this dessert from many people but have never tried before. This is the first time I made it and it came out super awesome. 

When I surfed the web for the recipe, they had two versions. The first method is to puree the carrot and make the kheer. And the second method is to grate and add the carrot. But, in this dish I have added both pureed carrots as well as grated carrot. I cannot explain you how delicious it tasted. You must definitely try this...

Carrot Kheer - Carrot Payasam

Preparation Time : 5 Minutes | Cooking Time : 30 Minutes | Serves : 3

Carrot - 6 No.
Milk - 300 ml
Condensed Milk - 2 tbsp.
Sugar - 1/2 Cup
Cashew Nuts - 10 No.
Dry Grapes - 10 No.
Almonds - 5 No.
Ghee - 2 tbsp.

1. Keep all the ingredient ready to make carrot kheer - carrot payasam.
a. Boil the milk and keep it ready.
b. Grate three carrots.
2. Chop the carrots into big pieces and pressure cook it for 3 whistles.
3. Take a blender and add the cooked carrots and make smooth paste.
4. Heat ghee in a pan and roast the cashew nuts and raisins separately till golden brown and keep it aside.
5. In the same pan, add the grated carrot. Saute it and cook till the carrot is half cooked. Once the carrot is half cooked, add 1/3 of milk and cook till the carrot is fully cooked
6. Once the carrot is cooked, add the pureed carrot and mix it well.
7. Now, add the remaining milk and bring to boil. Once the milk start to boil, add required amount of sugar.
8. Mix it well till the sugar is completely dissolved. Then add the condensed milk and mix it well.
9. Reduce the flame to low and allow it boil for 8 to 10 minutes. Add the roasted cashew nuts and raisins and mix well. Keep stirring frequently. Switch of the flame once the milk starts to thicken.

Delicious and Yummy Carrot Kheer - Carrot Payasam is ready to serve. Garnish it with sliced almonds and serve hot or cold. I prefer cold.

  1. I have made this kheer in little thicker consistency. If you do not want it so thick, you can add little more milk and reduce the cooking time for reducing the milk.
  2. Remember that we are adding sweetened condensed milk, so adjust the sugar level accordingly.
  3. You can add cardamom powder if you like, I have not added in this recipe.
  4. Mix the chopped almonds in the kheer when you eat, it will give you a nice crunchy twist to the kheer.

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