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
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: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7260IU | Vitamin C: 2.6mg | Calcium: 106mg | Iron: 0.1mg