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.

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).

Serve cold!!