Carrot Kheer Recipe

Carrot Kheer recipe is a simple Indian style dessert also known as carrot payasam or gajar kheer made by boiling the grated carrots in milk and then adding sugar and condensed milk to it. It is usually served after meals and can be eaten warm or cold. 

Carrot Kheer Recipe with step by step pictures. This carrot payasam recipe is an easy and delicious Indian dessert perfect for the summer. The grated carrots are sauted and cooked in milk till the kheer is thick and creamy.

Carrot Kheer Recipe

I love making kheer and payasam for desert , because they are so easy to make but delicious to eat. One of my latest favourite is this yummy carrot kheer. One day I was thinking to make some kind of desert for lunch.I found some carrots lying in the fridge.

Jump to:

• About Carrot Payasam (Gajar Kheer)
• Ingredients
• Hacks
• Carrot Kheer (Step by Step Pictures)
• Expert Tips 
• FAQs
• Variations 
• 📖 Recipe Card

I thought carrot halwa taste heavenly, why not I try some carrot kheer. I tried it out immediately and was quite happy with the results. This is best had cold, even though it is good warm.

About Carrot Payasam (Gajar Kheer)

To make this kheer, first saute the carrots in ghee. Then add milk and ground cardamom and the carrots are cooked until soft. Next, Take some of the portion of the kheer mixture and blend it into a smooth and thick paste. Now add the thick paste into the pan and give it a nice mix. Lastly add in the sugar and condensed milk in the pan and cook the kheer for a few minutes. 

The most important ingredients for this kheer are carrots, milk, sugar, ghee, and cardamom. The whole cooking process for this recipe is very easy and does not need any hard techniques or cooking methods. Even a beginner can easily cook this recipe. This can be made when you have an occasion in the office or when you have guests at home, as this is quite different from regular Indian desserts. 

This whole process for this recipe is very simple and has only a few steps . It is made with basic everyday ingredients and takes around 40 minutes to prepare. You may also prepare it before and keep it in the fridge. 

Similar Recipes

Carrot Halwa

Rice Kheer

Semiya Payasam

Carrot Kheer - Gajar Kheer

This recipe is always a hit because the carrots cook quickly in milk and do not need any extra water. Some portions of the cooked carrots are taken and are blended to a smooth mix, while the remaining portion has a chunky and raw texture.

Why I Like This Recipe - I tried it with some leftover carrots from the fridge. I made this recipe very easily and the best part is I did not buy any ingredients from outside, everything was available in my kitchen already. From then, I have made it whenever I have unused carrots in my fridge. 

All the cooking is done in one pan, so you don't have to worry too much and keep checking on. It's also a great way to use up any extra carrots before they spoil. The combination of cardamom and ghee gives a nice warm homemade flavor to the recipe. Condensed milk thickens and sweetens the kheer without adding excess sugar. 

Ingredients

Carrots (grated) - They are the main ingredient for the whole dish. Make sure you use new and fresh ones for a nice flavor and better taste. Use a fine grater and so that the carrots can cook evenly and fastly. 

Sugar - This is the one which gives the kheer the sweetness. If you are using condensed milk then you can adjust the amount of sugar you use. Just taste in the middle and adjust according to your preference and likings. 

Sweetened condensed milk  - This acts as a sweetness and as well as a thickener. It helps the kheer to get that consistency. If you don't have it or does not prefer it you can skip it and just make sure to cook the milk a little longer to get that thick consistency.

Cashews - cashews is soaked in milk and ground to a paste which adds thickness top the kheer.

Cardamom, Saffron & Salt - This gives a nice smell and flavor to the kheer. You can even use the cardamom powder if you don't like cardamom in the kheer. 

Milk  - This is used to cook the grated carrot and to get that kheer consistency. Using full cream milk gives a better taste to the kheer. 

Ghee - Ghee is used for sauteing carrots and adding flavor. You can use 1 tablespoon if you don't prefer ghee too much or want it lighter. 

Hacks

Use pre grated carrots. - If you are short of them then grate the carrots the previous day itself or on the weekend when you are free and store it in the fridge. You can use the stored carrots for 2-3 days after grating . 

Blend only a small portion of the kheer  - Do not blend the whole kheer into paste. Keep some of the kheer in their raw texture so that you will get a nice chunky texture while eating. 

Adjust the sweetness. - If you are not having condensed milk or you do not like to use condensed milk then you can skip it and add in some extra sugar and adjust the sweetness according to your likings. Make sure you do not add too much sugar to the kheer. 

Cool before serving.  - This kheer when served chilled will be so good and will melt into your mouth. Make sure to refrigerate for a few hours before eating. If you prefer it warm then reheat it while not boiling it and then you can enjoy it. 

Carrot Kheer (Step by Step Pictures)

1)Soak cashews in warm milk for 15 minutes. Grind them to a smooth paste. Set this aside till use.

2)Heat ghee in a pot.

3)Add in grated carrots.

4)Saute this for 4 to 5 minutes until carrot turns aromatic.

5)Pour milk into the carrots and mix well.

6)Mix this and bring it to a full boil. Once it starts boiling, reduce the flame and cook for 10 to 15 minutes until carrot is completely cooked.

7)Add in sugar.

8)Along with a pinch of saffron.

9)Add in raisins. This is optional. I like it because, as it cooks in the milk. It swells up and becomes more sweet and soft. But you can skip it.

10)Add in the cashew puree. Mix this well and Cook all this for 10 more minutes.

11)Now the kheer has thickened nicely.

12)Add in sweetened condensed milk. This adds sweetness to the kheer along with creamy texture.

13)Add in ground cardamom along with a pinch of salt.

14)Mix well and cook for 2 more minutes.

15)Now the kheer is ready. As it cools, it gets thicker.

16) Enjoy carrot kheer warm or cold.

Expert Tips 

Storage: You can store it in the refrigerator for about 1-2 days. Use an airtight container to store it. If you want you can reheat it or microwave it. Otherwise you can serve it chilled. 

Serving: Serve kheer in small glasses after a nice meal. It can be also served at parties or to guests in your home.You can add in some chopped nuts for extra crunch. 

Tip 1: After adding the condensed milk do not boil the kheer to high heat since it may split. 

Tip 2: Choose a nonstick pan or one with a thick bottom so that you can avoid the bottom getting burned. 

FAQs

Q: Can I skip condensed milk? 

Yes. Just cook the milk for a little longer and make sure to use full cream milk so you can get that thick consistency. 

Q: Can I use jaggery instead of sugar? 

Yes, but make sure the mixture is cool before adding in the jaggery or it may curdle. 

Q: Can I skip ghee? 

Yes, though ghee gives a better taste. Use a light oil or skip fully. 

Q: Can I add dry fruits? 

Yes, you can use cashews, raisins, and almonds. Just fry them in ghee and add them on top before serving. 

Variations 

Carrot Almond Kheer: You can add a handful of soaked almonds while blending for a rich flavor and thicker kheer. 

Coconut Kheer: You can replace the condensed milk by adding thick coconut milk if you like coconut flavor. 

More Payasam Recipes

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More Carrot Recipes to Try