Go Back
–+ servings
Carrot Moong dal kheer
Print

Carrot & Moong Payasam | Carrot Moong dal Kheer

Carrot moong dal kheer, rich and creamy dessert made with carrots, moong dal and milk. A simple and easy kheer that can be made for any occasion.
Course Dessert
Cuisine Indian, South-Indian
Keyword Carrot and dal kheer, Carrot recipe, How to make kheer, How to make payasam, Kheer with carrots, Kheer with moong dal, Milk kheer, Payasam recipe, Vegetable payasam
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 People
Calories

Equipment

Ingredients

  • 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

Instructions

  • 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.