Carrot Kheer

Carrot Payasam

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Carrot kheer is the perfect dessert to celebrate any special occasion. This carrot payasam is made with fresh carrots and milk and flavored with saffron and cardamom.


Recipe Facts:

TOTAL TIME 50 Minutes

CUISINE Indian, South Indian

SERVINGS 10 Servings

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– 6 Carrots – 3 cups Milk – 1 can Evaporated milk Optional – 1 cup Sugar Or as per taste – few Saffron thread – ½ teaspoon Cardamom powder

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Steps 1-4

– Peel the carrots and chop them into small cubes. Place it in a pot that will be able to fit inside the instant pot. – Add the milk to the carrots and place the pot inside the instant pot. – Make sure that the inner pot of the instant pot has an inch of water in the bottom and place the pot with that carrot on the trivet. – Close the instant pot and set it on pressure cook / manual for about 15 minutes.

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Steps 5-8

– Let the steam release naturally and then remove the cooked carrots. – Using an immersion blender, blend it very smooth. If you don't have an immersion blender, wait till the carrot mixture cools down and then grind it in a regular blender. – Transfer this mixture to a heavy bottom pan. I love my Dutch oven for this. – Add the sugar and mix well.

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Steps 9-12

– Also add the evaporated milk (if using) or add more whole milk and mix well. – Let the kheer come to a boil and then let it simmer for 10 to 15 minutes. – At the end add the saffron thread and cardamom powder. – Turn off the heat and garnish the kheer (if using). Serve warm or chilled.

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