Carrot Kheer

Kheer takes up a significant share in Indian sweets and desserts preparations due to its easy preparation, irresistible taste and health benefits. One of them is Carrot Kheer / Carrot Payasam.

Carrot Kheer / Gajar Ki Kheer is my families favorite dessert. This recipe requires fresh carrots. The use of ghee and cardamom powder adds nice aroma and flavors.

You can add condensed milk to reduce the cooking time. But this time I made it without condensed milk.

This Carrot kheer is perfect for Small Parties and gets together.

Carrot Kheer is very easy to make and taste very delicious hot or chilled, I like chilled though. The only work is grating the carrots. I did grate carrots in food processor to reduce the time and work. 🙂

How to make Carrot Kheer?

1. Heat ghee in a pan. Add grated carrots and saute them for 5 to 6 minutes over medium flame. Stir continuously. Keep it aside.

2. Take whole milk in the heavy bottom pan. Let it boil. When the milk comes to a boil, add sauteed carrot. Lower the flame over low to medium heat. Let it cook for 45 minutes to an hour over low to medium heat. Add cardamom powder, chopped nuts, and sugar. Let it cook for another 10 to 15 minutes.

3. Let it cools down completely. Cover it and refrigerate it for minimum of 2 hours.

4. Carrot Kheer / Carrot Payasam is ready.

Did you try my Traditional Rice Kheer Yet?

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Carrot Kheer

Kheer takes up a significant share in Indian sweets and desserts preparations due to its easy preparation, irresistible taste and health benefits. One of them is Carrot Kheer / Carrot Payasam.

Course Dessert, sweet

Cuisine Indian

Keyword carrot kheer, Gajar Kheer

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 3 people

Author Dhwani

Ingredients

• Whole milk - 10 cups / 2.5 ltr
• Sugar - 1 1/2 cup Adjust according to your taste
• Grated carrot - 3 cups
• Cardamom powder - 1/2 tsp
• Mixed chopped nuts - 4 tbsp
• Ghee / clarified butter - 2 tbsp

Instructions

• Heat ghee in a pan. Add grated carrots and saute them for 5 to 6 minutes over medium flame. Stir continuously. Keep it aside.
• Take whole milk in the heavy bottom pan. Let it boil. When the milk comes to a boil, add sauteed carrot. Lower the flame over low to medium heat. Let it cook for 45 minutes to an hour over low to medium heat. Add cardamom powder, chopped nuts and sugar. Let it cook for another 10 to 15 minutes.
• Let it cools down completely. Cover it and refrigerate it for minimum of 2 hours.
• Carrot Kheer / Carrot Payasam is ready.

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