Carrot moong dal kheer, rich and creamy dessert made with carrots, moong dal and milk. A simple and easy kheer for any occasion.Jump to Recipe
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Payasam | Kheer
Payasam, paayasam or simply kheer is a milk-based delicious treat, that happens in every Indian household, no matter what the festival is. We actually don’t need a reason to make one.
Why should you try Carrot & Moong Kheer ?
My elder one, would run a mile if I ask him to taste a small stick of carrot, whereas my lil one would happily chomp of a whole carrot like a little bunny. If you have such varied species at home, you definitely need some help in masking veggies into some other thing.
It’s an easy dessert to put together. Dump all the ingredients in the pressure cooker cook, blend, and serve. Such an easy and healthy kheer to make.
I bet your carrot hating kid would happily gulp this kheer down, the richness of cashewnuts and milk make this a filling snack anytime.
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Vegan Kheer Recipes
Ingredients for making this Carrot Kheer
- Carrots, the hero and the veggie we are trying to mask in this kheer
- Moong dal, dal here is to give the kheer the creamy texture. I have used moong dal here, you can also use chana dal. In that case, you have to soak it for atleast an hour.
- Milk, I have used normal full fat cow’s milk. I have not tried it with any other milk.
- Coconut, adds texture to the kheer, if you don’t prefer coconut, feel free to skip it.
- Nuts, I have used both cashewnuts and almonds in the recipe. Almonds are used for garnish whereas cashews are cooked with carrots and renders a wonderful richness to the carrot payasam.
- Saffron, the gorgeous golden yellow color of the kheer comes from the saffron, so be generous.
- Cardamom, have used few pods to flavor the payasam.
How to make this Creamy Carrot & Moong Payasam
- Wash, peel and chop carrots roughly. Take them into a pressure cooker along with a cup of milk and water, moong dal, saffron and cashewnuts. Pressure cook 5-6 whistles.
- Let the pressure fall on its own. Open lid, blend the contents by adding remaining milk. Take it back to heat. Add sugar, crushed cardamom and chopped nuts.
- Let this sit on the stove for another 10 minutes in a slow flame for the flavors to come together. Take it off stove, garnish with more nuts and serve it warm.
Recipe Card for Carrot Moong Dal Kheer
Carrot & Moong Payasam | Carrot Moong dal Kheer
- Pressure cooker
- 80 grams carrot/1 medium carrot
- 3 tablespoon moong dal
- 2 cups full fat cow's milk
- 4 tablespoon grated coconut
- a pinch of saffron
- 4-5 pods of cardamom crushed
- ⅓ cup – ½ cup sugar
- handful of cashewnuts
- few almonds crushed roughly
- Wash carrot, peel and chop roughly. Take chopped carrots, coconut, moong dal, saffron and 1 cup of milk in a pressure cooker. Add ½ cup water and cashewnuts to it. Pressure cook this for 5-6 whistles
- Let the pressure fall on its own. Add the remaining 1 cup of milk to this and blend the contents smooth. Take the kheer again to stove-top, add sugar, cardamom and crushed nuts.
- The kheer might liquify a bit when you add sugar, but it is fine, let it boil for another 10 minutes on the stove, in a simmer flame
- Once the kheer reaches the desired consistency (after 10-12 minutes of boiling), take it off the flame. Add some chopped nuts to this and serve warm.
Enjoy this colorful and aromatic carrot moong dal payasam warm. The kheer stays good for 2-3 days in the fridge in an air-tight container. If serving from refrigerator, warm it for 30 seconds to enjoy the flavors of the kheer.
The kheer might thicken as it rests, you can add little more milk to adjust the consistency, that case you might taste little less sugar, you can either add 1-2 teaspoon of it to the warm liquid while thinning the kheer or enjoy it as such.
More Vegetable based Kheers
- Beetroot payasam / Kheer with beets
- Red Pumpkin Kheer /Parangikai payasam
- Komolo Kheer / Orange kheer (Fruit kheer)