Sunday, 9 October 2016

Carrot Kheer !

Carrot Kheer  (payasam) is one alluring and luscious dessert that can me made with simple everyday ingredients. Forget about the exotic ingredients like condensed milk or cream for this one and just pull up this easiest dessert  with simple milk and carrot.  Simmering the milk well is quite important and the key is grinding the carrot with nuts in to a fine paste. No one can make out its made of carrot and one best way to feed the kids carrot in disguise.
I never thought of adding carrots to kheer this way until I tasted this from one of my friend. And from that day this has become part of my favorite dessert collection. 
Some more kheer (payasam) recipes on the blog are


  • 2 1/2 cups milk
  • 2 medium size carrots
  • 7 - 8 whole cashews
  • 1/4 cup sugar
  • 1 tbsp chopped cashews
  • 1 tbsp raisins
  • 1 tbsp walnuts(chopped)
  • 1 tbsp almond flakes
  • a pinch of cardamom powder
  • a small pinch saffron
  • 1/2 tsp Ghee (to roast the cashews and raisins)


  • Peel, wash and chop carrots roughly into chunks. Pressure cook them with a cup of water for 1 - 2 whistles. Meanwhile soak few cashewnuts in warm water.
  • Blend then cooked carrots and the soaked cashews together adding the water in which the carrots were cooked.

  • Heat little ghee and roast the chopped cashewnuts and raisins and keep aside.

  • Heat milk in a non stick pan and bring it to boil.
  • Add the ground carrot paste to the milk and give a stir.

  • Allow it to simmer for 4 - 5 minutes. Then add sugar and cardamom powder and simmer for another 5 - 7minutes.

  • The milk must be reduced and kheer should be thickened slightly by now. 
  • Add all the dry fruits and nuts, and saffron and give a mix. Turn off stove.


  • Adjust sugar as per taste. Can add a little more if you have a sweet tooth.
  • Do  not more than 3 carrots for 2 1/2 cups milk. 
  • The kheer tends to thicken a bit with time so turn off stove accordingly based on the consistency you looking for.
  • This can be served warm or chilled. I prefer it serving chilled with more almond flakes in top.
  • I have used the standard size cup (1 cup = 250 ml)
  • Instead of grinding with cashews you can also use soaked almonds.
  • You can also add few tbsp of cream to make it more rich. But the kheer itself will be thick and luscious if you simmer the milk well. So I Haven't used any.

With Love,


  1. Good post, your article is really nice, love it!


  2. Hey thank you for the recipe.. can you pls tell me how many ppl it serves?

    1. I'm really sorry for the late reply. It server two to three.

  3. This is something unique for sure. Since I don't get any free time from I don't search this kind of stuff. Will try to make this tomorrow.

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