Carrot Kheer (Carrot Payasam)
User Reviews
4.9
Carrot Kheer (Carrot Payasam)
Description
Carrot Kheer (Carrot Payasam) combines cooked carrots and cashews pureed into a smooth base that is mixed into boiling milk sweetened with sugar or jaggery. Cardamom powder and a pinch of saffron strands infuse the pudding with fragrant aromas and subtle spice. The kheer simmers gently to thicken and develop creamy texture while concentrating the flavors.
The result is a delicately sweet, silky dessert with a lightly nutty taste from cashews and garnished with sliced almonds or pistachios for added texture. This dish offers a unique twist on traditional milk-based Indian sweets by incorporating carrots as the main ingredient.
Cooking tips include thoroughly sanitizing the Instant Pot components before preparing any milk-based recipes and optional substitution of jaggery or dates for sugar to alter sweetness and flavor. Adjust cashew quantity to increase creaminess if desired. The kheer can be served chilled or at room temperature.
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 optional, aka Kesar
- 1/2 teaspoon cardamom powder aka Elaichi
- almonds to garnish, or pistachios
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.
Notes
- Sanitize Instant Pot parts thoroughly before cooking milk-based desserts to avoid odors.
- Increase cashews to 1/3 cup for a thicker, creamier kheer.
- To sweeten without sugar, add seven large pitted Medjool dates with carrots and cashews during pressure cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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