Carrot Kheer | Carrot Payasam
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5.0
21 reviews
Excellent
Carrot Kheer | Carrot Payasam
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Carrot Kheer or Carrot Payasam is a sweet preparation made with carrots, coconut milk, cashews, raisins and jaggery. This kheer or payasam is creamy and delicious.
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Ingredients
- 3 carrots - medium to large, peeled and chopped roughly
- ¼ cup water - to blend carrots
- 3 to 4 green cardamoms - powdered and crushed or ½ teaspoon green cardamom powder
- 1 cup coconut milk - Thin or add water instead - check point 2 in notes below on how to thin coconut milk
- 1 cup coconut milk - Thick
- ½ to ¾ cup jaggery powder or add as required (depending on the sweetness of the carrots)
- ½ cup water - for dissolving the powdered jaggery
- 2 tablespoons cashews - halved or whole
- 1 tablespoons raisins
- 1 pinch rock salt (edible and food grade), optional
- 2 to 3 tablespoons oil or ghee (clarified butter)
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Instructions
- Boil the peeled and roughly chopped carrots in enough water till they become soft and completely tender.
- You could boil or steam them in an pan, in a stovetop pressure cooker, or in an Instant Pot, adding water as required.
- Stir jaggery in ½ cup water and mix till the jaggery is dissolved.
- If there are impurities, then strain the jaggery solution.
- When the carrots are warm or cooled, blend them adding ¼ cup water in a blender to a smooth and fine puree.
- Mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or pan and keep on low heat.
- Gently heat through and occasionally stir.
- Don't bring the mixture to a boil.
- Just let it get heated.
- When you see steam vapours floating on top above the payasam, switch off the fire.
- Stir in the thick coconut milk. Mix well and set aside.
- In a small pan, heat oil or ghee.
- First add the cashews and when they start to change color, add the raisins and cardamom powder.
- On a low heat, fry the cashew till they turn light golden or golden and the raisins swell and become golden.
- Pour this whole mixture into the payasam and stir to mix.
- Serve the carrot payasam hot or warm or cold. Refrigerate any leftovers.
Notes
- Use good quality coconut milk if using store bought. Best is to make homemade coconut milk from scratch and use in this recipe.
- To make thin coconut milk from store bought coconut milk - dissolve 1 part of coconut milk in 3 parts of water.
- If using dairy milk, then just substitute 2 cups milk and simmer the carrot puree, jaggery and salt with milk till the payasam mixture thickens a bit.
- You can add less or more of the liquids, either water or coconut milk to adjust the consistency of the kheer as required.
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
93mg
(4%)
Potassium
348mg
(10%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
7643IU
(153%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin C
4mg
(4%)
Vitamin E
3mg
Vitamin K
8µg
Calcium
44mg
(4%)
Vitamin B9 (Folate)
18µg
Iron
3mg
(17%)
Magnesium
51mg
Phosphorus
107mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 93mg | 4% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 7643IU | 153% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 3mg | |
| Vitamin K | 8µg | |
| Calcium | 44mg | 4% |
| Vitamin B9 (Folate) | 18µg | |
| Iron | 3mg | 17% |
| Magnesium | 51mg | 13% |
| Phosphorus | 107mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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