Carrot Kheer or easy carrot kheer recipe is an Indian dessert. Carrot kheer is creamy and delicious dessert made with carrot, cashew and carrots. It is tasty and healthy too.
Carrot or gajar has many good qualities. It has Vitamin K and Calcium abundantly. They are very good for bone health and also to eye health also. Carrots are very less calorie food which we can include on our daily diet too.
Carrots are usually used in salads, curry, sambar and also we can make halwa with carrots. Kids I am sure would remove carrots in any other form. So kheer and halwa are the best options to make them eat carrots. We get gajar or red carrot during winter, halwa would taste well with it. They contain natural sweetness. We can normal regular carrot also to make halwa.
Carrot Kheer is a rich creamy dessert that we can make for any festival or on special occasions. Kheer is payasam so payasam made with carrot is carrot kheer. In this carrot is the main ingredient. Carrot kheer or Payasam as it is popularly known in South India is one of the unique recipe that we can make from our regular rice kheer.
Carrot kheer can be made in two different ways — one is just sauteing grated carrot in ghee and cook it along with simmering milk. But it won’t give creamy texture. Creamy texture is what attracts the dish, so to get the texture grind carrots. This carrot kheer would be liked by kids too.
Adding saffron gives a nice colour so prefer to add. Cardamom powder gives a nice aroma to the dish so do not skip.
Easy Carrot Kheer Recipe – Creamy & Delicious Indian Dessert
Ingredients
- 2 Carrots
- 1 tbsp Cashew Nuts
- 1/2 tbsp Almonds
- 1 ltr Milk
- 1 cup Sugar
- 1/4 tsp Cardamom Powder
- 1/2 tsp Pista
- A pinch of Saffron
Instructions
- Wash, peel and cut the carrot into small pieces.
- Soak cashew and almonds in hot milk for an hour.
- Heat ghee in a pan, sauté carrot till the aroma comes out.
- Add little water and pressure cook for 2 or 3 whistles.
- Once the cooker cools down completely, grind the boiled carrot to make smooth paste.
- Grind the soaked cashew almond into a coarse paste.
- Boil milk in a wide thick bottom pan.
- Add the carrot paste.
- Add cashew almond paste and allow the milk to boil for 2 to 5 minutes.
- Add sugar and combine all of them well.
- Let the sugar melts and the milk comes to rolling boiling.
- Add cardamom powder and saffron milk.
- Let the milk simmer for 5 minutes.
- Switch off the flame and transfer to serving bowl.
- Serve carrot kheer chilled with pista on top of it to get enhanced taste.
