Carrot Kheer | Carrot Payasam
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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert, sweets
Cuisine: Indian, South Indian
Servings: 10 servings
- 6 Carrot
- 3 cups Milk
- 1 can Evaporated milk Optional
- 1 cup Sugar Or as per taste
- few Saffron thread
- ½ teaspoon Cardamom powder
Step by step process to make it in Instant Pot
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.
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.
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.
Process to make in pressure cooker
Peel the carrots and cut them into small slices. Pressure cook the carrots until cooked (3-4 whistles) with about 1 cup of milk.
Once cooked, let it cool down a bit and then grind it into a smooth puree using an immersion blender. If using a regular mixer grinder, wait until the carrot/milk mixture has cooled down considerably. (You would not want a full kitchen clean up)
Transfer this puree to a heavy bottom pan and return it to flame. Add the sugar and mix it well.
Now add the evaporated milk and the remainder of the milk and let it come to a boil. Then simmer it for about 15 mins.
Meanwhile, dissolve the saffron strands in a little bit of warm milk. Once the kheer simmers, add the dissolved saffron thread and take it off the flame.
Garnish the carrot payasam with the nuts (optional).
• Use any kind of carrots available. Baby carrots are a wonderful choice for this kheer as it is easy to use and there is no prep work involved.
• Evaporated milk adds a subtle richness to the carrot payasam. If unavailable add about 1 ½ cups of milk more to the already mentioned amount.
• I did not add any nuts to the carrot kheer because I like smooth kheer.
• If preferred, we can soak about ¼ cup of almonds or cashews and cook it along with carrots for richer kheer. • The quantity of sugar can be reduced depending on the sweetness of carrots.
Calories: 185kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 323mg | Fiber: 1g | Sugar: 29g | Vitamin A: 6318IU | Vitamin C: 3mg | Calcium: 188mg | Iron: 1mg