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carrot payasam | carrot kheer recipe | kheer recipes
A must try carrot kheer recipe with delicious creamy texture , full of flavor and richness from nuts and milk.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
5
minutes
Cook Time
15
minutes
Total Time
20
minutes
Servings
3
Author
Swasthi
Ingredients (1 cup = 240ml )
1
cup
carrots
tender, chopped
6 to 8
almonds
blanched soaked (optional)
1
cup
full fat milk
1
cup
water
strands
saffron
Few, optional
1
Pinch
cardamom powder
2
tbsp
sadubana
sago or javvarisi
Sugar
or palm sugar or jaggery (as needed)
2
tsp
ghee
pista
Few, or cashews as needed
How to make the recipe
This step is optional. Soak almonds for few hours and remove the skin.
Grind carrot, almonds if using, saffron and cardamom powder with milk to smooth consistency. Set aside.
Wash and cook sabudana in water till they turn translucent.
Add the carrot milk and cook on a medium flame till it begins to bubble up.
Add sugar or palm sugar, mix and switch off. Do not overcook after adding carrot.
Fry nuts in ghee and pour it to the payasam.
Serve warm or chilled. Add more milk to adjust the consistency.
NUTRITION (estimation only)
Calories:
96
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
68
mg
|
Potassium:
243
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
7260
IU
|
Vitamin C:
2.6
mg
|
Calcium:
106
mg
|
Iron:
0.1
mg