Carrot Payasam Gajar Kheer Recipe

Carrot payasam Gajar kheer recipe, carrot Kheer is a nutritious Indian sweet dish.

Carrot Recipes – Indian dessert recipe

Carrots are known as gajar, gajjari in Indian languages. Though the English word carrot is more commonly used in south Indian states.

Carrot kheer has all the goodness of carrots and the milk and the flavor of saffron and the cardamom. It is also a very easy to make among the sweet recipes.

Carrot Payasam Gajar kheer is a healthier sweet. compared to many other sweets

As we make carrot kheer with a vegetable, I prefer to make this carrot kheer on festival days or on any other day when I am craving for something sweet . Another chance to add a vegetable to our meal in a yummy way.

Otherwise we make many other sweets with maida/plain flour. I feel this is healthier if we compare to other deep fried sweets. I am sure you will agree.

You may watch the carrot payasam video below

Carrot Payasam – Gajar Kheer Recipe

Carrot kheer / Gajar ki kheer is served with a meal or at the end of a meal as a dessert. It is also referred to as carrot payasam.

Carrot payasam is made for a festival or as a party dessert as it can be made in advance and then refrigerated. 

Watch video below or scroll down to read detailed recipe. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Desserts-Sweets

Cuisine Festival

Servings 4

Ingredients

  

• 2 carrots – medium size
• 1/4 cup sugar – more or less according to taste.
• saffron – few strands
• 1/2 tsp cardamom powder
• 1 tbsp nuts or dry fruits such as almonds, cashews, pistachios etc
• 1 tbsp Ghee – tablespoon
• 500 ml Milk

Instructions

 

• Choose tender carrots. Wash and peel carrots.
  
• Grate the carrots using a fine grater. You may use a food processor to grate carrots if you wish.
  
• Chop the nuts. You may lightly roast the nuts/dry fruits.

Cooking carrot kheer

• Add grated carrots and ghee to a pan. Fry on low flame for 4-5 minutes stirring all the while. This is done till the raw carrot smell disappears.
• After the carrots are fried, color changes a little. At this point, add milk.
• Let carrots boil in milk for 15 minutes or till carrots are cooked soft.
• When carrots are cooked well in milk, and have become soft, add sugar and chopped nuts.
• Mix well. Let sugar dissolve. Then cook for 5-6 minutes.
• Add cardamom powder and saffron strands. It will enhance flavor and color too.
• Switch off the flame. Carrot kheer is ready to serve hot.
• If you are planning to serve it cold, cool it to the room temperature and then keep in the fridge. It will keep in the fridge for a week or so. But by that time it will definitely be over. 

Tips

• Instead of grating, Carrots may also be ground using some milk.
• Add sugar only after carrots are cooked.
• If you like thicker consistency and richer taste, add some khoya or mava along with sugar.
• You may also grind a few nuts such as almonds and cashews with some milk and then add it to the halwa when you add sugar. This will thicken the halva and also give it a rich taste.
• You may use condensed milk instead of sugar to enhance taste and consistency.
• Add some almond paste – one table spoon, if you wish nutty and rich taste.
• Serve hot or chilled. Enjoy this in the hot summer afternoons as a cool snack or as a desert.

Video

Keyword Carrot kheer, Carrot payasam, Carrot Recipes, Festival Recipes, gajar ki kheer, Kheer, Milk based kheer, Payasam, Sweets

Ingredients for carrot Kheer:

• carrots – 2 medium size
• sugar – 1/4 cup – more or less according to taste.
• saffron – few strands
• cardamom powder – 1/2 teaspoon
• nuts such as almonds, cashews – 1 tbsp
• Ghee – 1 tablespoon
• Milk – 500 ml

Preparation before making gajar ki kheer

1. Wash and peel carrots
2. Grate the carrots using a fine grater. You may use a food processor to grate carrots if you wish.
3. Chop the nuts.

Cooking Carrot Kheer

• Heat ghee in a thick bottomed pan.
• Add grated carrots and fry on low flame for 4-5 minutes stirring all the while. This is done till the raw carrot smell disappears.
• Add milk and boil for 15 minutes or till carrots are cooked well.
• Add sugar and chopped nuts. Mix well and cook for 5 minutes.
• Add cardamom powder and saffron strands. It will enhance flavor and color too.

Carrot kheer is ready to serve hot.

If you are planning to serve it cold, cool it to the room temperature and then keep in the fridge. It will keep in the fridge for a week or so. But by that time it will definitely be over. 

Tips:

• Instead of grating, Carrots may also be ground using some milk.
• Add sugar only after carrots are cooked.
• If you like thicker consistency and richer taste, add some khoya along with sugar.
• You may use condensed milk instead of sugar to enhance taste and consistency.
• Add some almond paste – one table spoon, if you wish nutty and rich taste.

Serve hot or chilled. Enjoy this in the hot summer afternoons as a cool snack or as a desert.