Carrot Payasam | Carrot Kheer Recipe

Carrot Payasam | Carrot Kheer Recipe

Sweets

Carrot Payasam | Carrot Kheer – This is one of the easiest payasam I ever made. It requires very fewer ingredients. It’s quite tasty and guilt-free since I replaced sugar with jaggery here.

Carrot Payasam | Carrot Kheer Recipe
Carrot Payasam | Carrot Kheer Recipe

You can prepare this payasam for festivals or any occasion. When I get the sudden craving for some dessert, this recipe is the one which pops in my mind. You can refrigerate and serve cold also. You can replace the jaggery with sugar as well. I like the jaggery version better. Check out below for step by step detailed recipe.

Carrot Payasam | Carrot Kheer

Carrot Payasam | Carrot Kheer - This is one of the easiest payasam I ever made. It requires very fewer ingredients. It's quite tasty and guilt-free since I replaced sugar with jaggery here.

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, sweet
Cuisine: South Indian
Keyword: Carrot Kheer, Carrot Payasam, Dessert, Indian Sweet
Servings: 4 people
Author: malinispace

Ingredients

  • 2 to 3 Carrots medium or large-sized
  • 2 cup Milk
  • 3/4 cup Jaggery
  • 1/4 cup Water To dissolve jaggery
  • 2 to 3 tbsp Ghee
  • 1 tsp Cardamom powder
  • Raisins Required amount
  • Cashews Required amount

Instructions

  • Get the ingredients ready. Peel and clean the carrots. Chop them evenly not too big or small.
  • Now boil the carrot with the required amount of water. Once it is ready. Cool it down and blend in the mixer jar and make a puree out of it.
  • Now take the powdered or grated jaggery. Add water in the saucepan, bring it to boil until the jaggery is dissolved completely. Remove the impurities by straining.
  • Now take a Kadai, If the milk is not boiled, boil it or else heat the milk on low flame.
  • Now mix the jaggery solution with the milk. stir on a low medium flame for a min.
  • Then add the carrot puree as well. Stir for few mins, then add the cardamom powder. Mix everything well. Once it blends, switch off the burner.
  • Now take a small pan, add the ghee, once it is heated, add the cashews and raisins. Saute for a min, once the colour changes. Remove it and keep it separately.
  • Finally, add the roasted cashews and raisins on top of the kheer and Enjoy warm or cold.

Process:

Get the ingredients ready. Peel and clean the carrots. Chop them evenly not too big or small.

Now boil the carrot with the required amount of water. Once it is ready. Cool it down and blend in the mixer jar and make a puree out of it.

Now take the powdered or grated jaggery. Add water in the saucepan, bring it to boil until the jaggery is dissolved completely. Remove the impurities by straining.

Now take a Kadai, If the milk is not boiled, boil it or else heat the milk on low flame.

Now mix the jaggery solution with the milk. stir on a low medium flame for a min.

Then add the carrot puree as well. Stir for few mins, then add the cardamom powder. Mix everything well. Once it blends, switch off the burner.

Now take a small pan, add the ghee, once it is heated, add the cashews and raisins. Saute for a min, once the color changes. Remove it and keep it separately.

Finally, add the roasted cashews and raisins on top of the kheer and Enjoy warm or cold.

Carrot Payasam | Carrot Kheer RecipeCarrot Payasam | Carrot Kheer Recipe

Carrot Payasam | Carrot Kheer Recipe
Carrot Payasam | Carrot Kheer Recipe

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