Carrot Kheer is a yummy, creamy dessert made by simmering cooked carrot puree with milk, sweetening with sugar, flavoring with cardamom powder, saffron and & garnishing with chopped nuts. Carrot Kheer is made on special occasions and is quite easy to make. Recipe includes step by step pictures and video.
Carrot Kheer is our family favourite, both kids are fond of it. This version of carrot kheer is loved by all ages as it is creamy and tasty. Carrot Kheer made creamy and rich using this recipe will be an instant hit at parties and get together etc. Do try this recipe and let me know how you liked it.
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About Carrot Kheer
Carrot Kheer is a rich creamy dessert that you can make for festivals or any special occasions. Kheer is payasam so payasam made with carrot as main ingredient is called carrot kheer. Carrot Payasam as it is popularly known in South India is one of the unique kheer recipes that you can make from our usual rice kheer.
There are many ways this Carrot Kheer can be made - Some versions involve just sauteing carrots in ghee and simmering in milk. But this recipe I have shared is more smooth and will sure be kids favorite. As carrots are cooked and pureed, the kheer becomes smooth and creamy.
Cardamom powder, saffron goes well with carrots and milk so do not skip it. If your kids are not fond of carrot in sabzi form then try this recipe for them and I am sure they will love it and ask for more. Mittu loves this kheer since her childhood now gugu has added on this to his favorites too.
This is a creamy and rich dessert that you can make it as a part of meals or as an after meal dessert. If you get Delhi red carrots you can use that too. Carrots are a rich source of Vitamin A which is very good for our eyes so try to include carrots in your diet on a regular basis.
Carrot Kheer Video
Carrot Kheer Ingredients
- Carrot - Choose fresh carrots. I used ooty carrots you can use Delhi red carrots too. Use fresh carrots.
- Milk - Use full fat milk. I used farm fresh milk.
- Ghee - used for sautéing carrots before cooking.
- Sugar - I have used regular white sugar but you can use jaggery too. You can even replace sugar with condensed milk too.
- Flavoring - Cardamom powder and saffron is the best flavoring for this kheer.
- Garnish - I have used pistachio, you can ghee fry nuts and add it too.
Why you will love this recipe?
- Easy and quick to make
- Creamy and rich dessert
- Healthy and tasty
- Creamy and smooth
- Can be made with kitchen staples
How to make Carrot Kheer Step by Step
1.Take 4 medium sized carrots. Trim both the edges, remove the skin and rinse it well.
2.Chop it roughly and keep it ready.
3.To a pressure cooker heat 1 tablespoon ghee add chopped carrots saute for 3 minutes.
4.Add around 8 whole cashews, ½ cup milk and ½ water. Pressure cook for 3 whistles.
5.Check if carrot is cooked.
6.Cool down and puree it slightly coarse.
7.To a sauce pan boil 3 and ½ cups milk, simmer for few minutes.
8.Add cooked carrot puree.
8.Add ¾ cup sugar.
9.Add around 10 strands saffron.
10.Mix it well and let it boil for 15 minutes.
11.Then add ¼ teaspoon cardamom powder and chopped pistachios. I added little here and reserved the remaining while serving.
12.Mix it well and switch off.
Carrot Kheer is ready!
Expert Tips
- Carrots - Choose fresh carrots. Trim the edges, remove the skin, rinse well and chop it roughly.
- Grinding - You can grind it to a coarse mixture too if you like it that way.
- Milk - Boil milk well, simmer for few minutes only then add carrot paste.
- Cashews - Instead of cashews you can add almonds while grinding too but blanch it remove the skin then grind it along with carrots.
- Replacement - You can replace sugar with ½ cup condensed milk for a rich kheer.
- Nuts - You can add ghee fried cashews or other nuts too. This kheer tastes good on its own but if you prefer you can add raw chopped nuts as garnish.
Serving & Storage
Enjoy Carrot Kheer as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.
FAQS
1.Which carrots are best for carrot kheer?
Orange carrots or Red carrots both are suitable for making this kheer. Choose the one based on availability.
2.Can I use jaggery instead of sugar?
Yes, jaggery can be used. Add it after the milk is cooked and slightly cooled to prevent curdling.
3.Do I need to cook carrots before adding milk?
Yes. Sautéing in ghee and pressure-cooking carrots helps soften them and removes the raw taste.
4. How long does carrot kheer stay fresh?
It stays good for up to 2 days when refrigerated in an airtight container.
5. Can carrot kheer be served cold?
Yes. It tastes great both warm and chilled.
If you have any more questions about this Carrot Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Carrot Kheer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Carrot Kheer Recipe | Carrot Payasam Recipe
Ingredients
- 4 medium sized carrots
- 4 cups milk
- ¾ cup sugar
- 8 whole cashews
- 1 tablespoon ghee
- 10 strands saffron
- ¼ teaspoon cardamom powder
- chopped nuts to garnish
Instructions
- Take 4 medium sized carrots. Trim both the edges, remove the skin and rinse it well.
- Chop it roughly and keep it ready.
- To a pressure cooker heat 1 tablespoon ghee add chopped carrots saute for 3 minutes.
- Add around 8 whole cashews, ½ cup milk and ½ water. Pressure cook for 3 whistles.
- Check if carrot is cooked.
- Cool down and puree it slightly coarse.
- To a sauce pan boil 3 and ½ cups milk, simmer for few minutes.
- Add cooked carrot puree.
- Add ¾ cup sugar.
- Add around 10 strands saffron.
- Mix it well and let it boil for 15 minutes.
- Then add ¼ teaspoon cardamom powder and chopped nuts.
- Mix it well and switch off.
- Carrot Kheer is ready!
Video
Notes
- Carrots - Choose fresh carrots. Trim the edges, remove the skin, rinse well and chop it roughly.
- Grinding - You can grind it to a coarse mixture too if you like it that way.
- Milk - Boil milk well, simmer for few minutes only then add carrot paste.
- Cashews - Instead of cashews you can add almonds while grinding too but blanch it remove the skin then grind it along with carrots.
- Replacement - You can replace sugar with ½ cup condensed milk for a rich kheer.
- Nuts - You can add ghee fried cashews or other nuts too. This kheer tastes good on its own but if you prefer you can add raw chopped nuts as garnish.
Sandhiya
Carrot Gheer , never taste it before, will try it for someday.To my eyes, the photos look good. I loved your honesty about the photos, in some posts, i noticed that you expressed how you feel about the photos. it helps to improve the readers knowledge about photos esp amateur ones like me 🙂
Unknown
I had carrot kheer during my cousin's wedding. Bliss!! The recipe is simple yet rich and tasty. Thank you posting it!
Mayadip
Hi Sharmi,
Really droolworthy! I've already marked my calendar to make it for weekend dessert item 🙂
If using condensed milk, how much should the quantity be and when to add it ?
Lovely recipe ! May be you could capture a pic of your daughter slurping a bowl of carrot kheer ! Just a suggestion to bring some novelty in your pics !
Thanks & Regards
Pooja
Durga Karthik.
May be the background.Try brown or black.
SHARMILEE J
This is already brown only....:P
Divs
I always make carrot halwa. never thought of making kheer. looks delicious.
Meena Srinivasan
Very Healthy Carrot Kheer. Small doubt, how to check the raw smell - from your pic I understood, colour changed from dark orange to light yellow, is it correct?
Your photos are looking yummy, especially with the colourful towel background. If u are not happy, try your special ones, Banana leaf background with kutti mann pots/ silver bowls(usually u take pic for festival time receipes) colour combo will workout. For me, these photos are looking really beautiful and conveys the texture and yummy feel perfectly.
Hasan Jaffer
This carrot kheer looks absolutely comforting and delicious. I love how you’ve explained everything so clearly, from choosing the carrots to getting that perfectly creamy texture. The idea of cooking and puréeing the carrots makes it sound so smooth and kid-friendly. The combination of saffron, cardamom, and nuts with carrots and milk feels so nostalgic and festive. Such a beautiful dessert for special occasions — definitely trying this soon!
Sharmilee J
Thank u so much! Sure do try and let me know!