Carrot Kheer is our family favourite including mittu.I have already posted another version of carrot kheer with carrot puree and this is a new version that I am hooked onto for a while now.I love both the versions each one tastes good in its own way but I first started with the first version for mittu as she was reluctant to eat carrots coming in kheer now that she is eating the veggie she likes this version as well.
I was not fully satisfied with these pics but after trying for so long I couldnt satisfy myself so convinced myself saying that its not photogenic hehe yes yes same story as those grapes are sour 😉 May be later when I am prepared to click a decent picture will update it for sure 🙂
Carrot Payasam Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Dessert | Recipe Cuisine: Indian
Recipe Category: Dessert | Recipe Cuisine: Indian
Carrot – 2 cups grated
Milk – 2 cups
Sugar – 1/2 cup
Ghee – 1/2 tbsp + 1/2 tbsp
Cashew – 8 broken
Saffron – 4 strands
Cardamom powder – 1/4 tsp (optional)
Method:
- Wash carrots, trim the edges and peel of the skin.Grate it using a grater and then measure it.In a pan add 1/2 tbsp ghee add grated carrot and saute for few mins until it shrinks and raw smell leaves.It may take atleast 7-10mins so keep sauteing in low flame.
- Now add 1 cup milk and let it to boil in low flame.Simmer and let it cook until carrots are soft.Once carrots are cooked add sugar and cook for 5mins.
- Cool down for a while and blend it roughly.I used my blender to blend it – This step is purely optional.Now again heat it up and let it cook.Add saffron in a tbsp of warm milk.
- Add saffron milk, 1/2 cup milk and cardamom powder and let it simmer for a while.Finally when it gets thick add remaining 1/2 cup milk and switch off.
- In a tadka pan heat ghee add broken cashews and fry till golden brown.Add it to kheer and mix well.
I reserved few ghee roasted nuts to sprinkle while eating….It tasted yum! Serve chilled / warm!
My Notes:
- Blending is purely optional but helps in nicely blending with milk.But don’t blend it to a paste just do it roughly thats enough you should be able to get the carrot pieces here and there.
- You can even add a pinch of nutmeg powder for extra flavour.
- You can add coocnut milk or condensed milk for a rich kheer.
Sandhiya says
March 18, 2015 at 1:23 pmCarrot 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 says
March 18, 2015 at 3:25 pmI had carrot kheer during my cousin's wedding. Bliss!! The recipe is simple yet rich and tasty. Thank you posting it!
Mayadip says
March 18, 2015 at 8:13 pmHi 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. says
March 19, 2015 at 7:41 amMay be the background.Try brown or black.
SHARMILEE J says
March 19, 2015 at 1:35 pmThis is already brown only….:P
Divs says
March 19, 2015 at 2:52 pmI always make carrot halwa. never thought of making kheer. looks delicious.
Meena Srinivasan says
March 22, 2015 at 4:33 amVery 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.