Carrot Kheer recipe | Carrot Payasam | Carrot kheer using Jaggery recipe with step by step pictures and instructions. Carrot Kheer/Carrot Payasam is delicious Indian dessert made using milk and carrot as main ingredients. If you are carving for something sweet you can make this delicious dessert in 20 minutes. Grating carrot is the only tiring work. You can prepare this ahead for parties, celebrations or any special occasions. I have used jaggery for sweetness you can substitute it with sugar. You can use condensed milk to give more rich taste.
This is very special post for 1st anniversary of namscorner. Happy happy birthday to namscorner. Posting it little late as was very busy last week. Its been a year since I started blogging and time is moving so fast. I have added 185+ recipes to my collection. When I look back, its been a wonderful journey so far with lot of new learning and new friends. I would like to thank my family, friends and all followers for supporting and encouraging me. I wanted to make rasamalai cake for the anniversary. Last week was so busy and hectic in work as well as in home with family function. So made this simple carror kheer to celebrate the occasion.
Do try and let me know your feedback. You can also try the below recipes.
Carrot Kheer recipe | Carrot Payasam | Carrot kheer using Jaggery
Ingredients
- Carrots 3 small
- Milk 2 cups
- Jaggery 1/2 cup
- Water 1/4 cup
- Ghee 1-2 tbsp
- Sugar 2 tbsp
- Cashews handful
- Cardamom powder 1 tsp
- saffron few strands optional
To grind
- Badam 6 optional
- Cashews 6 optional
Instructions
- Peel, wash and grate the carrot finely and keep it ready.
- Soak the cashews and badam in hot water for 15 minutes
- Take soaked cashes and badam in mixer.
- Grind cashews and badam to fine paste adding little milk/water.
- Take jaggery in a pan along with water.
- Allow it to melt completely and switch off the flame
- Filter the jaggery and keep it ready.
- Heat ghee in a pan
- Add the cashews and roast them till golden.
- Transfer to plate.
- In the same ghee add the grated carrot.
- Saute nicely for 2-3 minutes till raw smell goes.
- Then add the milk to carrot.
- Allow it to boil for 5-10 minutes till carrot is cooked.
- Then add filtered jaggery and cashew badam paste.
- Allow it to boil and check for sweetness and add more sugar if required. I added 2 tbsp sugar.
- Add cardamom powder, saffron and roasted cashews and switch off the flame.
- Carrot Kheer is ready.
- Allow it to cool down and refrigerate to serve later.
- Serve carrot kheer hot/cold
Notes
How to make Carrot Kheer with step by step pictures
Soak the cashews and badam in hot water for 15 minutes
Take soaked cashes and badam in mixer.
Grind cashews and badam to fine paste adding little milk/water.
Take jaggery in a pan along with water.
Allow it to melt completely and switch off the flame
Filter the jaggery and keep it ready.
Heat ghee in a pan
Add the cashews and roast them till golden.
Transfer to plate.
In the same ghee add the grated carrot.
Saute nicely for 2-3 minutes till raw smell goes.
Then add the milk to carrot.
Allow it to boil for 5-10 minutes till carrot is cooked.
Then add filtered jaggery and cashew badam paste. Allow it to boil and check for sweetness and add more sugar if required. I added 2 tbsp sugar.
Add cardamom powder, saffron and roasted cashews and switch off the flame.
Carrot Kheer is ready.
Allow it to cool down and refrigerate to serve later.
Serve carrot kheer hot/cold
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