Carrot Kheer recipe | Carrot Payasam | Carrot kheer using Jaggery
Carrot Kheer/Carrot Payasam is delicious indian dessert made using milk and carrot as main ingredients.
Servings 0
Ingredients
- Carrots 3 small
- Milk 2 cups
- Jaggery ½ cup
- Water ¼ 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
Cashew and badam paste gives rich taste to carrot kheer. You can skip them too
You can grind the carrot and use them instead of grating.