Carrot Kheer/Payasam Recipe

This used to be a regular on our table when the children were young. Carrots contain carotene and I would try to get the children to eat them by preparing them in a variety of ways. The Carrot Kheer/Payasam was always the hot favourite.

Ingredients :

  • 100 gms Carrot
  • 500 ml milk
  • 5 tbsps Condensed Milk
  • 10 Almonds halved
  • 10 Cashewnuts halved
  • 15 Kishmish
  • 1/2 tsp Cardamom powder
  • Sugar (only if required)
  • 2 tbsps Ghee/clarified butter.

Method :

Deskin, wash and grate the Carrots. Soak the Almonds in hot water for a while. Peel and halve them. Heat the Ghee in a pan and first roast the cashews to a golden yellow. Drop in the Kishmish and roast till they fluff up. Drain and keep aside. In the same Ghee roast the grated carrots for about two to three minutes. Pour in the milk and the Almonds and simmer gently for a few minutes. Add the condensed milk and the Cashew and Kishmish (Keeping a few aside for garnish) and boil for a minute. Add the Cardamom powder, mix well, cover and keep aside for about fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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