carrot kheer recipe | carrot payasam | gajar ka kheer with detailed photo and video recipe. rich and creamy sweetened dessert recipe made with grated carrots and full cream milk. it is generally served during the fasting season, but can be served for any special occasions and celebrations. it is simple and easy to make without any fuss and can be served warm or chilled with a topping of selected ice creams.
payasam or particularly the kheer recipes are very common dessert served in most of the indian households. most of the time it is either made with soaked rice or with roasted semiya or also known as vermicelli. but the kheer can also be made with grated carrots which makes it a healthy and rich dessert recipe. the carrot kheer recipe is very similar to the carrot halwa or gajar ka halwa but made with more milk content. in addition in this recipe, i have added instant khoya which not only adds texture to this kheer but also makes it more rich and creamier. generally, the kheer recipe is simply made with thick evaporated sweetened milk but adding khoya makes it tastier. but it is completely optional.
furthermore, i would like to highlight some easy tips, suggestions and variations for carrot kheer recipe. firstly, i would heavily recommend using fresh and red coloured (indian carrot) grated carrots for a creamy and rich kheer recipe. in this, i have used the orange coloured carrot as i did not have access to the red coloured ones. secondly, i have used a medium sized grater to grate the carrots. do not use the fine grater as the carrots can dissolve while boiling it in milk. lastly, you can serve it warm or chilled based on your taste preference. i personally like the chilled one topped with vanilla ice cream scoop.
finally, i request you to check my other dessert recipes collection with this post of carrot kheer recipe. it includes recipes like, rice kheer, vermicelli kheer, basundhi, rabdi, paal poli, aval payasam, sheer khurma and paneer kheer recipe. in addition, do visit my other related recipes collection like,
carrot kheer video recipe:
recipe card for carrot payasam recipe:
carrot kheer recipe | carrot payasam | gajar ka kheer
Ingredients
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju, halves
- 2 tbsp raisins / kishmish
- 1½ cup carrot, grated
- 4 cup milk
- ¼ tsp saffron / kesar
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
- 2 tbsp pistachios
for instant khova / mawa:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Instructions
- firstly, in a large kadai heat 1 tbsp and saute 1½ cup carrot.
- now add 4 cup milk, ¼ tsp saffron and mix well.
- get the milk to boil on medium flame.
- stir occasionally and boil the milk for 10 minutes or until the milk thickens.
- add the crumbled khova to milk.
- also, add ¼ cup sugar and stir well.
- continue to boil for 10 minutes, or until milk thickens and turns creamy.
- now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
- finally, serve carrot kheer chilled or hot garnished with pistachios.
how to make carrot kheer with step by step photo:
- firstly, in a large kadai heat 1 tbsp ghee and fry 10 cashew and 2 tbsp raisins.
- once the cashew turns golden brown, keep aside.
- in the same kadai add 1½ cup carrot and saute well.
- saute until the carrots change colour and turn aromatic.
- now add 4 cup milk, ¼ tsp saffron and mix well.
- get the milk to boil on medium flame.
- stir occasionally and boil the milk for 10 minutes or until the milk thickens.
- meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
- stir well making sure butter and milk are combined well.
- now add ½ cup full cream milk powder.
- keeping the flame on low, stir continuously.
- the mixture starts to thicken.
- after 5 minutes, the mixture starts to separate from pan.
- keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
- now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
- add the crumbled khova to milk.
- also, add ¼ cup sugar and stir well.
- continue to boil for 10 minutes, or until milk thickens and turns creamy.
- now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
- finally, serve carrot kheer chilled or hot garnished with pistachios.
notes:
- firstly, adding khova is optional, however, it makes kheer more rich and creamy.
- also, stir the kheer occasionally to prevent from burning.
- additionally, increase the amount of sugar depending on the sweetness of the carrot.
- finally, carrot kheer recipe tastes great when served chilled.