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Home » RECENT POSTS » Carrot kheer recipe, carrot payasam

Carrot kheer recipe, carrot payasam

September 25, 2020 by Raks Anand 11 Comments / Jump to Recipe

carrot-kheer-recipe

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.

Around 12 year’s back, same day I decided to just start a blog all of a sudden having spoken about it with my friend Sangeeta for few days. Never had any big plans at that time that I would come this far 🤩 Right from my friend, each and everyone of you have a big part in this path and forever grateful for this! Thank you so much for always being there 🤗🥰

carrot-kheer

So celebrating 13th Blog Anniversary by sharing with you carrot kheer. This is the first time I am adding roasted almonds in such dessert (kheer/ payasam). Just loved the flavour roasted almond lends to the sweet 🧡 I was thinking throughout while making whether or not I should add something like a clove or cinnamon for flavour. But glad I did not.

Because it would have overpowered this subtle and natural flavour of ghee roasted badam and carrot combo. And lovely colour that carrot adds to this dessert without anything. So make it simple just like this without any saffron or anything. Check out my other dessert recipes.

Let’s jump to the recipe right away.

carrot-kheer-recipe
Print Pin
5 from 1 vote

Carrot kheer

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Cup measurements

Ingredients

  • 1 & 1/2 cup carrot grated
  • 2 cups milk
  • 1/4 cup + 2 tbsp sugar
  • 1/4 cup water
  • 1 tbsp. ghee
  • 1 cardamom powdered
  • 8 to 10 almonds

Instructions

  • First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
  • Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
  • Soak almonds for 10-20 mins. Slice thinly and set aside.In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
  • In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
  • Add water, sugar and bring to boil. Do not let it boil for long time.
  • Pour in milk and simmer for 4 mins.
  • Add powdered cardamom and roasted almonds. Mix and switch off flame.

Video

Notes

  • I used Amul gold
  • Use fine grater for homogenous texture.
  • Make sure carrot gets cooked before adding sugar.
  • Do not cook carrot with sugar for long time.

YouTube Video link : https://youtu.be/EHAfUVpSnN0

Carrot kheer method:

  1. First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
    step1-grate
  2. Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
    step2-reduce
  3. Soak almonds for 10-20 mins. Slice thinly and set aside.
    step3-slice
  4. In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
    step4-roast
  5. In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
    step5-sautee
  6. Add water, sugar and bring to boil. Do not let it boil for long time.
    step6-melt
  7. Pour in milk and simmer for 4 mins.
    step7-simmer
  8. Add powdered cardamom and roasted almonds. Mix and switch off flame.
    carrot-kheer-ready

Enjoy warm or cold, as per your choice.

carrot-payasam

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Filed Under: CARROT RECIPES, PAYASAM / KHEERS, RECENT POSTS Tagged With: carrot kheer, carrot payasam

Previous Post: « Lemon Couscous recipe, south Indian couscous recipes
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Reader Interactions

Comments

  1. Jeyashri Suresh

    September 25, 2020 at 3:56 pm

    Wow hearty congratulations Raji. You are my great inspiration always. Wishing you the best always. Many many more success to come

    Reply
    • Raks Anand

      September 27, 2020 at 9:16 am

      Thank you Jeyashri

      Reply
  2. Harini Girinath

    September 25, 2020 at 4:40 pm

    Congrats Raji. . .

    Reply
    • Raks Anand

      September 27, 2020 at 9:15 am

      Thank you

      Reply
  3. Nilu

    September 27, 2020 at 12:17 pm

    This recipe showed up on my Google News feed. Lucky for me! Happy anniversary. I hope to try this recipe soon. Any difference if the carrots are grated thick? My food processor grates slightly thicker.

    Reply
    • Raks Anand

      September 30, 2020 at 8:10 am

      Oh 🙂 Thank you so much!
      Just for homogenous texture. If you don’t mind yes you can use as such. Or you can blend too.

      Reply
  4. Arthy Perumbala

    September 29, 2020 at 6:39 am

    VanakkamRaji,
    Congratulationson acheving a milestone. I have reffered your recipe a lot and still cooking with mostof your recipes.Needodi Vaazhlga.

    Reply
    • Raks Anand

      September 30, 2020 at 8:09 am

      Thank you so much 🙂

      Reply
  5. Sowmya

    September 29, 2020 at 6:34 pm

    Congratulations Raji. Keep rocking

    Reply
  6. Gayatri

    October 1, 2020 at 6:27 pm

    Many Congrats!!!
    Referring Rakskitchen has become integral part of my daily cooking.
    Your measurements are so prefect..
    Admire your passion..

    Reply
    • Raks Anand

      October 2, 2020 at 12:27 am

      Thank you so much 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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