Name: Carrot Kheer Recipe (Carrot Payasam Recipe)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 teaspoons Ghee (Clarified butter); 2 medium or ¾ cup Carrot (grated); 3 cups Milk; few strands Saffron; 1/3 cup Sugar; 1 tablespoons Almonds (sliced)

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This carrot kheer is easy to make and delicious Indian sweet. In south India, it is called carrot payasam.

This carrot kheer recipe requires 5 ingredients (plus garnishing).

Just like other kheer recipes, it is a perfect dessert for festivals like Diwali, Holi, Raksha Bandhan, etc. Other than festivals, it can be made on special occasions.

Two ways of making carrot kheer:

Using grated carrots. Today I am sharing this version.
From boiled, pureed carrot.

Sometimes coconut milk is used instead of regular milk. Every region has different versions of making it.

I got this carrot payasam recipe from a South Indian cookbook. I wanted to give it a try because this is the first Indian dessert recipe I came across where cardamom powder is not added in it.

When it comes to the Indian sweets, I always add green cardamom seeds powder to flavor it up. But this recipe isn’t calling for it. It calls for saffron only as a flavoring ingredient. And I was little curious to taste that. And I really liked it. I mean I loved it.

Check out other payasam recipes
Paal payasam // Paruppu payasam

How to make Carrot kheer?

1) Heat the ghee in a pan on medium heat. Once hot add grated carrots.

2) Saute for 5-6 minutes or till carrots gets slightly softer.

3) Now add milk (reserve 1/4 cup) to cooked carrots.

4) Bring it to a boil and let it simmer on medium-low heat. Do stir in between and make sure that it is not sticking to the sides and bottom of the pan.

5) While milk is simmering take saffron stands in a small bowl, crush it using fingers. Add remaining ¼ cup of milk and warm it up in the microwave. Keep it aside.

6) Simmer till the milk gets thickened. It took me 18-20 minutes.

7) Now add sugar, mix well

8) Also, add sliced or slivered almonds and continue cooking for 4-5 minutes.

9) Lastly, add saffron-infused milk. Mix well.

10) Cook for 1-2 minutes or till you get the kheer consistency.

Serve this carrot kheer or payasam warm or chilled. To make chilled carrot payasam, bring it to the room temperature then chill in the fridge.

Check out other kheer recipes
Lauki ki kheer // Pumpkin kheer // Rice kheer // Sweet potato kheer // Kheer with condensed milk

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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