Carrot Kheer | Carrot Payasam recipe | Gajar ki kheer
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Carrot kheer or Gajar ki kheer is a healthy and delectable sweet pudding made up of sweet organic carrots, milk and jaggery. This carrot kheer tastes as delicious as it looks. It is very popular in South India and referred as Carrot payasam.
Course:
Dessert
Cuisine:
Indian
Servings: 3 Servings
Ingredients
- 1 cup grated tender carrots I used organic carrot
- ½ cup water
- 1 ½ cup full fat milk
- 2 teaspoon milk powder
- 2 teaspoon almond powder
- Few strands of saffron optional
- 3 green cardamoms crushed or ½ teaspoon cardamom powder
- ½ cup jaggery as needed
- Few pistachio or cashews as needed optional
Instructions
-
Wash carrots, trim both ends and peel of the skin. Grate it using a grater and then measure 1 cup tightly packed carrots.
-
Place a pressure cooker on medium heat. Add carrots and half a cup water. Close the lid and cook the carrot until 2 whistles comes. Turn off the gas.
-
Pressure cooker helps in reducing the cooking time. If you don't have pressure cooker then don't worry, you can cook the carrots in any suitable pot, it may just take little longer to cook.
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Once carrots are cooked properly (remove the pressure cooker lid if using pressure cooker), again turn on the heat. Add jaggery, freshly pounded cardamom pods. Cook on medium heat by stirring it to combine jaggery.
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Once jaggery is melted completely, add full fat milk, milk powder, almond powder and saffron threads. Now turn the heat from medium to low and cook further. It may take at least 7-10mins so keep sautéing on low flame.
-
Cool down for a while and blend it roughly with a hand blender. Carrot kheer is ready to serve. Garnish with chopped pistachio and saffron.
Recipe Notes
You may add dry fruits, first fry them in ghee and then add while cooking or garnish the kheer..
You can replace jaggery with any other sweetener like castor sugar.