Carrot kheer or carrot payasam is a delicious Indian milk pudding made with grated carrots and dry fruits. This Indian carrot pudding with carrots and dry fruits is nutritious and an easy kheer recipe. In this recipe carrot kheer is made without condensed milk. I have added tips to make carrot kheer for babies.
This carrot kheer recipe is extremely easy to make and is absolutely yummy. This is a simple sweet dish with carrots and delicious just like carrot halwa. Gajar ka halwa is bit time consuming, but this carrot payasam is very easy to make.
If you are looking for options to what sweet to serve for Diwali or Holi, this kheer with carrot is a must try. Your guests will love it for sure. Plus it is such an easy recipe that within 30 minutes delicious kheer will be ready.
What is kheer?
Kheer is also known as payasam or payasa. It is a traditional Indian pudding made by boiling milk, sugar and a main ingredient like rice, vermicelli, semolina or fruits like apple and certain vegetables like carrot, bottle gourd(lauki), etc and flavoured with cardamom and saffron strands. Dry fruits like dates, almonds, pistachios and cashew nuts might also be added.
You might also be interested in other Indian kheer recipes like:
- Apple kheer
- Bottle gourd (lauki) kheer
- Vermicelli kheer
- Mangane or chana dal and sabudana payasam
- Sabudana kheer
- Rava kheer
- Sabudana kheer with mango and chia seeds
- Sweet potato kheer
Health benefits of carrots:
Carrots are good for health as they rich in vitamins, minerals and fibres. They are also rich in beta-carotene which gets converted to vitamin A and helps to keep eyes healthy. It also boosts the immune system, maintains healthy cholesterol levels and prevents heart diseases.
Ingredients to make carrot payasam:
- Carrots: Use fresh, firm orange coloured carrots to make this recipe. You may even use red carrots also known as desi gajar in India.
- Milk: I used cow’s milk to make this recipe. To make the milk pudding with grated carrot vegan, you may use coconut milk or soymilk. Carrot kheer can also be made with condensed milk.
- Dry fruits: Dry fruits like almonds are used in this recipe. You may also use raisins, cashew nuts and pistachios in this recipe.
- Sugar: Sugar is used for adding sweetness to the carrot recipe. Depending on the sweetness of carrots this can be altered. If you don’t want to add sugar, you may make carrot kheer with jaggery.
- Saffron strands: Few saffron strands are soaked in warm milk and added to the kheer recipe to impart colour and flavour.
How to prepare carrot kheer?
- Heat water in a pan and add grated carrots. Cook till tender.
- Add milk and simmer for 20 minutes over low heat stirring occasionally. Let the milk thicken a bit.
- Add sugar, almonds and stir.
- Simmer till the gajar kheer has thick pouring consistency.
- Add saffron flavoured milk and mix well.
- Switch of the heat and let it cool.
Carrot kheer for baby:
If you are making this carrot-based milk sweet for baby, do not add dry fruits. You may powder the dry fruits and add it to the payasam.
How to serve this rich and nutritious gajar ki kheer?
Serve this kheer with carrots as desserts after meals. You can serve it warm or chilled.
Also get a list of best Indian kheer recipes.
- 3 cups milk
- 10 almonds blanched, peeled and chopped
- 1 ½ cups grated carrots
- ¼ teaspoon saffron strands soaked in 2 tablespoon warm milk
- ½ cup sugar
- ¼ cup water
- Heat water in a pan.
- Add grated carrots and cook over medium heat till they become soft and tender.
- Add milk and simmer for 20 minutes over low heat till milk thickens slightly.
- Add sugar and almonds and stir.
- Simmer till the carrot payasam has thick pouring consistency.
- Add saffron flavored milk and mix well.
- Switch of the heat and let it cool.
- You can use cream to garnish this payasam. I did not use it.
- Other dry fruits like raisins, pistachios and cashewnuts can also be added.
- I did not peel the almonds as I wanted to retain the nutritional value. You can peel it before adding it to the payasam.
- You may serve it warm or chilled.
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Note: The recipe was published on 13th Sep 2015 and is republished.