Sunday, 5 January 2014

Carrot Kheer (Carrot Payasam)

This is a super easy and very tasty kheer/payasam. The sugar that is to be added is also very less compared to the regular kheers/payasams, as the carrots themselves add to the sweetness.


  • Medium sized carrots - 6 to 8 
  • Milk - 1/2 lt 
  • Sugar - 3/4 cup  (depending on the sweetness of carrot and your preference, this can be varied)
  • Cardamom powder - 1 Tsp
  • Dry grapes, cashew nuts - for garnishing 


  1. Peel and dice the carrots into cubes. Then pressure cook them with very little water for 1 whistle
  2. Let them cool for a while and then grind it into a smooth paste. If you want the kheer to be more rich, then while grinding the carrots you could also add a few soaked and peeled almonds
  3. Mix the ground paste, milk and sugar and bring it to boil
  4. Remove from flame and add the cardamom powder
  5. Fry the cashew nuts and dry grapes in very little ghee and garnish the kheer with the nuts

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