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Carrot Kheer

Carrot Kheer is a milk-based Indian pudding (payasam) that's easy to make and full of nutrition. You can use brown sugar or jaggery for a different taste. If you want a healthy dessert, this kheer is a great option, as carrots are rich in vitamins A and C, and the whole milk and cashews provide calcium and other nutrients.

Servings: 8-10
Cooking Time: 40-50 minutes (+ 30 minutes soaking time)

Ingredients

8 cups whole milk
2 1/2 cups sugar
2 cups carrots, grated
1 cup cashewnuts
1 tsp cardamom powder
2 tbsp ghee (clarified butter)

Preparation

Soak the cashewnuts in 3 cups of water for 30 minutes. Drain the water, and in a blender, grind to a smooth paste and set aside.
In a microwavable bowl, add the grated carrot and 1/2 cup water and cook for 3-4 minutes or until tender, and set aside.
In a large saucepan, heat the milk on medium heat, stirring regularly, for about 20 minutes or until it thickens.
Add the carrots and cashewnut paste to the milk and cook for 10 minutes.
Add the sugar and cook for 4-5 minutes.
Add the cardamom powder and ghee, stir, and remove the kheer from heat.
Serve the carrot kheer warm or chilled.

Cooking Tip
You can use half-and-half or condensed milk for a creamier taste and texture.

Related Recipes

Kheer (Rice Pudding)
Vermicelli Payasam
Jackfruit Payasam
Banana Sheera
Bottlegourd Halwa
Carrot Halwa
Sweets and Desserts
Health Benefits of Carrots

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