Carrot payasam or kheer is delicious dessert made with bright orange carrots and milk. A quick to make pressure cooker recipe.Jump to Recipe
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What is Payasam | Kheer
Payasam is the tamil word for sweet kheer. Mostly made with milk as the base, you can cook it with rice for a Paal payasam, a traditional and famous kheer recipe in South-India.
We also have a no cook kheer made with tender coconut, elaneer payasam, such a refreshing tasting dessert that can be put together in no time.
What is special about this carrot payasam?
I know when there is so many types of payasam what is so special about this carrot kheer
- It is simple, just dump all the ingredients in the pressure cooker, pressure cook for 3-4 whistles and blend, add cardamom and saffron, garnish and serve.
- Pressure cooker recipe, This makes it an easy recipe, it takes less time and very less intervention.
- Easy way to sneak in some veggies and that gorgeous color on the kheer make it very attractive.
- Easy to adapt, you can add extra to this carrot kheer and make it voluminous. Add some sago/tapioca pearls to this and make it a carrot sago kheer or add some moong dal and make it Carrot moong dal kheer.
- This colorful carrot kheer can be made ahead for a large crowd. You have to just reheat and serve.
I think these are enough points to make this delicious carrot kheer for your next celebration or festival.
More Interesting Kheer Recipes
Ingredients to make this Colorful Carrot Kheer
- Carrots, i have used fresh carrots for this carrot payasam.
- Milk, This carrot kheer is made with full fat cow’s milk. I don’t prefer using low-fat milk in my cooking.
- Almond meal, i have used 2 tablespoon of almond meal in the kheer, adds wonderful richness to the kheer. You can also use whole cashews instead. Just add them to pressure cooker.
- Sugar, i have used sugar to sweeten the kheer.
- Saffron, cardamom and clove for flavoring the carrot milk kheer.
- Almond silvers for garnish. You can use cashewnuts too.
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Step by Step Instructions to make Carrot Milk Kheer
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and chop the carrots into thick rounds. In pressure cooker, add carrots, measure and add milk and water to it. I have measured the carrots and the milk using my Nutricook Kitchen scale.
- Add sugar and mix well. Add the almond meal or whole cashewnuts to the pressure cooker. Close the cooker and let it cook for 3-4 whistles in a medium flame.
- I have used my new Prestige svach 3 litre cooker to make this carrot kheer. The cooker has a deep lid that controls any spillage that can happen while cooking. So less mess on the stove.
- Let the pressure fall on its own. Open the cooker, using an immersion blender puree the carrots.
- Take the cooker with the kheer back to heat, add saffron, powdered cardamom and clove. Mix well. Add another ½ cup milk to this and let it come to a boil.
- After 10-12 minutes on the stove, take it off the heat. Garnish with silvered nuts and serve warm.
Recipe Card for Carrot Payasam
Carrot Payasam | Kheer | Pressure Cooker Recipe
- Pressure cooker
- Measuring cups and spoons
- Kitchen Weighing Scale
- 250 grams Carrots, or 3 medium sized carrots peeled
- 450 milliliter Milk or 2 cups milk I have used full fat cow's milk
- 1 cup water
- ½ cup milk (this is extra to add after blending the kheer)
- ¾ cup sugar I have used white sugar
- 2 tablespoon almond meal or 5-6 nos whole cashewnuts
- 4 pods whole cardamom
- 2 nos cloves
- generous pinch of saffron
- few almond silvers for garnish
- Wash, peel carrots and cut them into chunks. I measured the carrots after peeling them.
- Measure and take milk in a pressure cooker. Add the chopped carrots. As mentioned i used my prestige 3 ltr cooker to make this kheer.
- Place the pressure cooker on the stove, add the water and almond meal to this. I didn't have cashews in hand, so added almond meal, you can skip almond meal and add whole cashewnuts too.
- Measure sugar and add it to the cooker. After adding sugar, mix it well. You don't want sugar to remain at the bottom and burn while pressure cooking. So after adding sugar, using a spoon or ladle, mix it well for the sugar to dissolve well.
- Close the pressure cooker and pressure cook for 3-4 whistles. Once done, take it off heat, and let the pressure fall on its own.
- After the pressure falls, open the cooker, milk solids would have covered all over the cooker sides, using a spatula push them all down into the milk. Using an immersion blender, blend the kheer to smooth.
- Once blended take the kheer back to heat, add saffron, powdered cardamom and clove and mix well. Add the ½ cup extra milk mentioned and mix well.
- Let his carrot payasam simmer on the stove for another 10-12 minutes. Take it off the stove. Garnish with silvered almonds and serve warm.
Enjoy this delicious, colorful carrot kheer warm. This carrot kheer fits perfectly for all celebrations at home. It suits well for the traditional poojas and for fun frolicky parties too.
This easy carrot payasam, stores well in an air-tight container in the refrigerator for 3-4 days. While serving reheat the payasam in the microwave and serve it warm. But nothing beats the taste of fresh off the stove warm payasam.
The above mentioned quantity is comfortable for a family 3-4 adults and each can enjoy a small cup of it as dessert.