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Carrot Kheer
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Carrot Payasam | Kheer | Pressure Cooker Recipe

Carrot payasam or kheer is delicious dessert made with bright orange carrots and milk. A quick to make pressure cooker recipe.
Course Dessert
Cuisine Indian
Keyword Carrot dessert, Carrot recipe, how to make kheer in pressure cooker, Kheer with carrots, Kheer with vegetables, Milk kheer recipe, Payasam recipe, Pressure cooker payasam recipe, Vegetable payasam
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories

Equipment

Ingredients

  • 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

Instructions

  • 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.