Carrot Kheer | Carrot Payasam
Carrot Kheer or Carrot Payasam is a sweet preparation made with carrots, coconut milk, cashews, raisins and jaggery. This kheer or payasam is creamy and delicious.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 carrots (- medium to large, peeled and chopped roughly)
- 1/4 cup water (- to blend carrots)
- 3 to 4 green cardamoms (- powdered and crushed or 1/2 teaspoon green cardamom powder)
- 1 cup coconut milk (- Thin or add water instead - check point 2 in notes below on how to thin coconut milk)
- 1 cup Coconut Milk (- Thick)
- 1/2 to 3/4 cup jaggery powder (or add as required (depending on the sweetness of the carrots))
- 1/2 cup water (- for dissolving the powdered jaggery)
- 2 tbsp cashews (- halved or whole)
- 1 tbsp raisins
- 1 pinch rock salt ((edible and food grade), optional)
- 2 to 3 tablespoons oil (or ghee (clarified butter))
Instructions
- 1
Boil the peeled and roughly chopped carrots in enough water till they become soft and completely tender.
- 2
You could boil or steam them in an pan, in a stovetop pressure cooker, or in an Instant Pot, adding water as required.
- 3
Stir jaggery in ½ cup water and mix till the jaggery is dissolved.
- 4
If there are impurities, then strain the jaggery solution.
- 5
When the carrots are warm or cooled, blend them adding ¼ cup water in a blender to a smooth and fine puree.
- 6
Mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or pan and keep on low heat.
- 7
Gently heat through and occasionally stir.
- 8
Don't bring the mixture to a boil.
- 9
Just let it get heated.
- 10
When you see steam vapours floating on top above the payasam, switch off the fire.
- 11
Stir in the thick coconut milk. Mix well and set aside.
- 12
In a small pan, heat oil or ghee.
- 13
First add the cashews and when they start to change color, add the raisins and cardamom powder.
- 14
On a low heat, fry the cashew till they turn light golden or golden and the raisins swell and become golden.
- 15
Pour this whole mixture into the payasam and stir to mix.
- 16
Serve the carrot payasam hot or warm or cold. Refrigerate any leftovers.