Tuesday, March 13, 2012

Carrot Payasam (Kheer)

This is a different take on regular payasams made with milk/coconut milk, and rice, vermicelli, rice flakes or wheat. This creamy dessert is yummy served warm or cold (I personally love it cold).
Roughly chopped carrots – 2 cups
Sugar – 1 cup
Milk – 4 cups
Cardamom powder – ½ tsp
Raisins – 2 tbsps
Cashews – 2 tbsps
Saffron – a few strands (optional)
Ghee (clarified butter) – 1 tbsp
Boil the carrots until they are tender.  Once they have cooled a bit, blend to make a smooth paste. Pour the milk into a heavy bottomed vessel, like a pressure cooker, and put it on medium heat. Add the carrot paste and sugar to the milk, mix well and continue heating. Keep stirring occasionally to avoid burning.
Let the mixture cook for 15-20 minutes until the carrot loses its raw smell or leave it on for slightly longer till it thickens a bit.  
In a small pan, heat the ghee and saute the cashews and raisins until the cashews are slightly golden brown and the raisin are plump. Add to the payasam. Add the cardamom powder and saffron and take a taste. Bon App├ętit.


  1. This is such a wonderful recipe..Thanks for posting it..Bookmarked..


  2. Thanks Aarthi. Do try it out :-)

  3. Thanks for the in time kheer recipe.. I have a lot of kaddu halwa that no one touched at home, would be quick to convert that into kheer.
    Love Ash.

  4. Hey Ash, that does sound like a good idea. Let me know how it turns out :-)

  5. lovely and yummy payasam..

    Join the Just "4" Fun event :)

  6. sounds great & healthy!!
    Thanks for sharing with Midweek Fiesta...

  7. yumm!!! I love carrot kheer!