Carrot Kheer/Carrot Payasam
A very special sweet milk made of carrot, offering a delightful blend of flavors from carrots, milk, and cardamom, enriched with ghee and almonds.
Ingredients
- 3 medium Carrot (Medium sized)
- 1 cup Sugar
- 2 cups Whole Milk
- 0.5 cup Condensed Milk
- 1 teaspoon Ghee
- 1 teaspoon Cardamom Powder
- 3.5 units Badam (Chopped)
More recipes using Carrot
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Carrot Pudding/Dessert
Sweet and tasty carrot pudding, a delightful dessert from the Malabar and Kerala Muslim/Mappila cuisines.
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Carrot Cake/Carrot Pola
This is a delightful dessert/cake for sweet lovers, combining the natural sweetness of carrots with the richness of condensed milk and the aroma of cardamom.
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Carrot Upperi/Poriyal/Sabji
A simple and flavorful side dish made with carrots, onions, and spices, perfect to accompany rice or curry.
Instructions
- 1Peel and cut the carrots into small cubes. Place them in a pressure cooker with enough water and cook for 3-4 whistles until tender.
- 2Drain the cooked carrots and grind them into a fine paste using a mixer grinder. Set aside.
- 3In a pan, heat 2 cups of whole milk over low-medium flame. Add sugar, condensed milk, and cardamom powder, stirring continuously.
- 4Add the carrot paste to the milk mixture and stir well. Allow it to cook for an additional 5 minutes over medium flame.
- 5In a separate pan, heat ghee and add chopped badam. Sauté briefly and transfer immediately to the carrot payasam.
- 6Turn off the flame and serve the carrot payasam warm. Enjoy this sweet and delightful dessert with your loved ones.
