Carrot Kheer (Carrot Payasam)
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4.9
99 reviews
Excellent
Carrot Kheer (Carrot Payasam)
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Carrot Kheer, also called Carrot Payasam, is made with carrots, milk, cashews, and sugar, with the added aroma of cardamom and saffron. It is a delicious and satisfying dessert that the whole family will love!
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Ingredients
- 3 carrot medium, cut into pieces, about 300 grams
- 1/4 cup cashews raw and unsalted, about 35 grams
- 1/2 cup water
- 1 litre milk about 34 oz, preferably whole milk
- 1/3 cup sugar or Jaggery Powder, see notes to use dates
- 1 pinch Saffron (Kesar) optional
- 1/2 teaspoon Cardamom powder (Elaichi)
- Almonds or Pistachios to garnish
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Instructions
- Peel the skin of the carrots and roughly cut in pieces.
- Add the carrots and cashews with 1/2 cup of water to the pressure cooker to start cooking.
- Pressure cook for 7 minutes in the Instant Pot or two whistles in a stovetop pressure cooker with the vent in the sealing position. When the pressure cooking is done, let the pressure release naturally.
- While the carrots are cooking, add the milk to a large pan and bring it to a boil.
- Transfer the contents to a blender and blend to a smooth paste. If needed, add some portion of the milk while blending. (Depending on your blender, you might want to cool a bit before blending)
- Add the blended mixture to the boiled milk and stir well until it is all mixed well. Add cardamom powder, saffron strands, and sugar. Give a good stir.
- Let the kheer simmer for 25 minutes until it is thickened. Make sure to stir the kheer at regular intervals.
- Let the kheer cool down and you can chill it in the refrigerator. Serve in bowls and garnish with slivered almonds and pistachios.
Instant Pot Carrot Kheer
- If you prefer to do it all in the instant pot, once you belnd the carrots and cashews, add them back to the instant pot. Add the milk and give it a good stir. Bring the carrot kheer to a boil and simmer on low saute for 20-25 minutes. Make sure to stir at regular intervals.
Equipments used:
Notes
- Instant Pot: Sanitize the instant pot thoroughly when cooking milk and desserts - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it.
- Consistency: This is not a very thick kheer. For a thicker and more creamier pudding, increase the quantity of cashews to 1/3 cup.
- Carrot Kheer with Dates: To make this kheer without sugar, use seven large pitted Medjool dates. Add them to the pressure cooker along with the carrots and cashews so they will soften and blend well.
Nutrition Information
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Calories
189kcal
(9%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
21mg
(7%)
Sodium
88mg
(4%)
Potassium
393mg
(11%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
5374IU
(107%)
Vitamin C
2mg
(2%)
Calcium
225mg
(23%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 88mg | 4% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 5374IU | 107% |
| Vitamin C | 2mg | 2% |
| Calcium | 225mg | 23% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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