Carrot Payasam | Carrot Kheer with condensed milk
Carrot Kheer, or Carrot Payasam, is a delicious and colorful dessert that brings together the earthy sweetness of carrots with the richness of milk and aromatic spices. This dessert is as nutritious as it is delightful, making it a great way to incorporate more vegetables into your diet while indulging in something sweet. The vibrant orange color of the carrots gives this payasam a cheerful and festive appearance, making it perfect for special occasions and celebrations.
Carrot Kheer has been a staple in Indian kitchens for centuries, often prepared during festivals like Diwali, and New Year or any special family occasions. Its unique flavor profile, which balances the natural sweetness of carrots with the creaminess of milk, makes it a popular choice for both children and adults. Adding a pinch of cardamom and saffron enhances its aroma, taking the flavor to the next level.
In this post, I’ll take you through the steps to create this nourishing and tasty carrot payasam in pressure cooker . Whether you’re looking for a healthier alternative to traditional kheer or want to introduce a colorful dish to your celebration, Carrot Kheer is the perfect addition to your culinary repertoire.
Ingredients
Carrot-3 nos chopped randomlyMilk -1/2 litre
Condensed milk-1/2 cup
Cardamom powder-1/4 Tsp
Cashew,dried grapes ,pista few
Ghee- 1 Tsp
Recipe Video
Method
👉Pressure cook the carrots with just enough water to cover it for 3-4 whistles.
👉Grind to fine paste set aside .
👉In a kadai or vessel add milk bring it to a boil add cardamom powder,carrot puree mix well.
👉Once it thickens a bit add condensed milk.
👉Now heat ghee in a kadai fry cashews and grapes.
👉Add this to the payasam,add finely chopped pista too.
👉Continue to boil the kheer until you get desired consistency and remove from fire.
👉Serve hot or chilled. You can serve it with grated carrots on top.
Serves -4