Carrot Kheer/ Carrot Paayasam

Festivals are all about celebrating the day in the right spirit. It was Tamil New Year a few days back and I dished out some festival preparations. Food preparations during festival times generally involves a combination of savoury and sweet items. This time I decided to take the kheer route for the sweet preparation. Kheer is basically a pudding with milk and sugar. You can choose different base ingredients to blend with those flavours. My choice – Carrots! They bring vibrant colour and flavour to desserts. The carrot kheer turned out to be delicious. It tastes great hot or chilled. I did not get time to take a picture of the entire process so I am posting a combined picture of all the preparations. In the pic from (L to R clockwise): Curd rice with seasoning, Lemon rice, Carrot Payasam/Kheer, Raw Mango Pachadi

Recipe Details :
Makes: 2 bowls
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 4 carrots, chopped into cubes
  • 1.5 cups milk
  • 7-8 cashews, halved
  • 3 tbsp ghee
  • 5 tbsp sugar (I used brown sugar)
  • 2 cardamom pieces, powdered
  • 4-5 saffron threads (optional)

Carrot kheer

Carrot kheer (Bottom right in the pic)


Method:

  • Cook the carrots in enough milk to cover them on low-medium flame. By that I mean just ensure that the carrots are submerged. Stir from time to time. To test for doneness, remove a piece of carrot and cut it with a spoon. If it is sufficiently soft, switch off the flame and set aside the carrots to cool.
  • After 20 mins, blend the cooked carrots and the cooking milk into a very fine paste.
  • Heat the ghee in a small pan and add the cashews. Toast the cashews in the ghee till they are golden brown. Keep the cashews aside.
  • Now add the carrot paste and saffron threads to the pan in which the remaining ghee is present and mix it well for around 10 mins.
  • Now add half a cup of water and the sugar into the paste. Stir the sugar in the paste till it is fully dissolved. Now switch off the flame.
  • Check the consistency at this stage. If it too thick, add a little more milk according to your liking.
  • Finally add the roasted cashews and cardamom powder on the top. Refrigerate it before serving and you are set for some delicious kheer.

Tips :

  • Do not roast the cashews on high flame as they burn.
  • While blending, ensure that it is an extremely smooth paste.
  • If your carrots are inherently very sweet, adjust sugar levels accordingly.
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13 thoughts on “Carrot Kheer/ Carrot Paayasam

  1. This sounds so delicious… I’ve never heard of Carrot Kheer/ Carrot Paayasam and I’m so happy that you’ve shared this.. I can only imagine the sweet carrot taste with the cardamom and cashews… Just lovely… 🙂 I may have to give this one a try!

    Like

    • Thanks Prudy 🙂 Yes, do let me know when you try it. Along with cardamoms and cashews, the dark orange coloured saffron threads on the light orange coloured carrot paste give it a nice burst of colours 🙂

      Like

  2. Never eaten it but the addition of cardamom, sugar and saffron is super crazy. I love all those ingredients so I can actually taste it!!!

    Like

  3. Pingback: Carrot Kulfi | Deelightfully Veg

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