One of the easiest and quick Indian desserts. This is filled with lots of health and nutrients. We as mothers struggle to feed veggies to our family. Carrot payasam/kheer can be the easiest way to get your things done without hearing to any fuss. Carrot kheer has all the goodness of carrots and nuts(Yes! we add ground nuts which makes it much thicker and creamier) Eat this hot or chilled either ways it tastes delicious. I prefer this hot while Sunil prefers chilled. Make sure the carrots are very tender. This helps in faster cooking and the creamy texture. Also use cashew and almond paste ONLY. The Pista doesn’t go well with them. I have tried this recipe many times and have had done my part of experiments on this. So, add combination of cashews and almonds or you can just use any one.
This recipe can be made in any occasion and if you do not like the grated carrots in this kheer, you can just make a puree and add. But grated carrots suit best.
I usually try and write the health benefits whenever I pen down my posts. Last week i read an interesting fact about carrots. Did any of you know the carrots were believed to be originated 5000 years ago? And not just this, they were believed to be in red, black, yellow, white and mostly purple in colour but not orange. These were first cultivated in Afghanistan which were purple in colour with yellow flesh inside. The orange carrots were cultivated in Dutch in the middle ages and today we use them 🙂
On a healthy note, besides their delicious flavour Carrots are very high in Vitamin A, minerals and antioxidants. Carrots are well known for their benefits for human organs such as eyes, skin, digestive system and teeth. Last but not the least, our bugs bunny loves carrot too and that’s how I stuff carrots in my toddlers mouth 🙂
Carrot Payasam procedure is almost similar to Gajrela (carrot halwa) but here we add ground paste of nuts and stop the process till the milk evaporates to 1/2 of its original quantity. Khoya is totally optional and can be omitted if you dont have. You can replace Sugar with white jaggery for a healthier version. In that case add little more than 1/4 cup.
Carrot – ½ kg (grated)
Full fat Milk – 1lt
Ghee/Clarified butter – 1tbsp
Cardamom powder – generous pinch
Cashew – a few
Badam/Almond – a few
Sugar – ¼ cup
Khoya – 1/8 cup (optional)
Saffron strands – a few soaked in milk
- Soak the cashew and almonds in a cup of hot water for 30 minutes. Grind to a smooth paste adding little water.Set aside.
- In a deep and heavy bottomed vessel, add ghee/clarified butter and allow it to heat.
- Add grated carrots to it and fry till the raw smell disappears.
- Meanwhile keep 1 litre milk for boiling in another pot.
- Add khoya and cashew-badam paste to the grated carrots and mix well.
- Carefully add the boiled milk to the carrot-khoya mixture and mix well
- Keep the flame on medium and with occasional stirring cook the carrots in milk
- The milk reduces to half after sometime
- Add sugar and mix everything thoroughly
- After the carrots absorb all the sweetness add cardamom powder and saffron strands.Mix well.
- Refrigerate if required or serve hot