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Carrot Kheer | Carrot Payasam

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 383 kcal
Course: Dessert
Cuisine: Indian

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)

Instructions

    Cup of Yum
  1. Boil the peeled and roughly chopped carrots in enough water till they become soft and completely tender.
  2. You could boil or steam them in an pan, in a stovetop pressure cooker, or in an Instant Pot, adding water as required.
  3. Stir jaggery in ½ cup water and mix till the jaggery is dissolved.
  4. If there are impurities, then strain the jaggery solution.
  5. When the carrots are warm or cooled, blend them adding ¼ cup water in a blender to a smooth and fine puree.
  6. Mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or pan and keep on low heat.
  7. Gently heat through and occasionally stir.
  8. Don't bring the mixture to a boil.
  9. Just let it get heated.
  10. When you see steam vapours floating on top above the payasam, switch off the fire.
  11. Stir in the thick coconut milk. Mix well and set aside.
  12. In a small pan, heat oil or ghee.
  13. First add the cashews and when they start to change color, add the raisins and cardamom powder.
  14. On a low heat, fry the cashew till they turn light golden or golden and the raisins swell and become golden.
  15. Pour this whole mixture into the payasam and stir to mix.
  16. 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

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

% 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.