Every Thursday and Friday I do Guru Pooja and Vaibhava Lakshmi Pooja at home. So every week I make one or the other neivedyam recipes like Sweet pongal/ Sakkarai pongal, Payasam varieties or sweet appam to offer God. Sometimes I make Rava Kesari or other sweets as well. This week, I prepared carrot Kheer ( Carrot Payasam in Tamil, Gajar Ka Kheer in Hindi) for a change. Long back I had tasted carrot kheer in my Aunty’s house( Chithi). She served it chilled after lunch. I just loved its color and creamy texture. I asked her for the recipe and noted down in my diary. As I had more carrots in my pantry, I tried this today for my pooja. It came out very tasty and rich. We all loved it a lot. My daughter Raksha became a big fan of this dessert recipe and asked me to make it often. Carrot kheer is one of the best ways to include carrots in our kids diet. To made this kheer rich and creamy, I added cashews and condensed milk. But you can skip them if you don’t have it.To make Kerala style carrot payasam, add coconut milk instead of condensed milk. Carrot, Sugar, Milk and cardamom powder are the most important ingredients to make this yummy, easy Indian style dessert recipe in minutes. Its a crowd pleaser as well. So you can prepare this for small family functions or birthday parties. I am sure everyone will enjoy it. Lets see how to make this simple and yummy carrot kheer / carrot payasam recipe with step by step pictures and a video !
Carrot Kheer / Carrot Payasam Recipe
How to make carrot kheer - Easy Indian Dessert Recipe
Grated carrot - 1 cup OR Small sized carrot - 2 nos
Boiled milk - 2.5 cups ( Use full fat milk for best taste)
Sugar - 4 tbsp
Condensed milk - 2 tbsp
Cardamom powder - 1/2 tsp
Cashew nuts - 5 nos + 2 nos to roast
Ghee - 1 tbsp
Wash and Peel the skin of carrot. Grate it using a fine grater and set aside.
In a kadai, melt ghee and roast broken cashews. Remove in a plate when its golden brown. Now add the grated carrot and saute till its raw smell goes off and its color changes to pale orange.
Add milk in the kadai and let it boil for few minutes. In the mean time, grind carrot along with cashews. Grind to a smooth thick paste adding enough water. I used 1/2 cup of milk to grind the carrot.So my paste became pale yellow after grinding. If you want orange shade for your kheer, use water instead of milk.
Add this paste to the boiling milk.Mix well and boil for 2-3 minutes in medium flame. Add sugar and condensed milk, Mix well and boil till sugar dissolves.Check for taste and add more sugar if needed. Lastly add the cardamom powder/ cardamom essence and switch off the flame. Add the roasted cashews. Mix well. If you like it thin, add more boiled milk, some sugar. Mix well, Refrigerate for an hour to serve chilled. Serve warm or chilled as you like.
You can skip condensed milk in this recipe. In that case, you have to add more sugar.
You can also use de skinned almonds instead of cashew nuts.
Do not forget to add cardamom powder.It helps to suppress the raw smell of carrot.
Sauting carrot in ghee helps to remove its raw smell.
This kheer will thicken over time. So add more boiled milk if you like it watery.
If you add jaggery, kheer may curdle because of milk. So use water and coconut milk if using jaggery.
Enjoy this easy, creamy, rich carrot kheer at home for special occasions !