Creamy, sweet, and very easy to make Carrot Kheer, Gajar Ki Kheer, or Carrot Payasam is an Indian dessert made by cooking freshly grated carrots with milk. It can be served chilled or warm. Make it for an after-dinner dessert or any special occasion.
Here are some more Kheer Recipes, that you can make for your coming festivals – Makhane Ki Kheer, Seviyan Kheer, Sabudana Kheer, Rice Kheer, Lauki Ki Kheer, Badam Kheer, Thandai Kheer, Chikoo Kheer, Sweet Potato Kheer, and Paneer Kheer.
About This Recipe
Also known as gajar Ki kheer or carrot payasam, this kheer is made by cooking grated carrots with milk until the two come together to make delightful dessert.
It is an easy Indian sweet dish that is apt to make for any occasion or whenever you want to pamper yourself.
This Kheer has a slight orange color due to the use of carrots and looks so beautiful when served as a dessert after your festive meals. It can be called as Indian Carrot Pudding to simplify what exactly it is.
Milk and Ghee – Use full-fat milk to make a nice creamy Kheer. You can also substitute milk with Coconut milk or Almond milk to make a vegan version of this Kheer.
Ghee is used to cook the carrots, which gives it a nice aroma and flavor.
Carrot – This vegetable is the twist in this Kheer and the slight sweetness from the carrots makes this Kheer even more delicious. Try to use red carrot when they are in season to make it.
Sugar – You can adjust the amount of sugar, according to your taste. If you want to avoid sugar, you can use Jaggery or Dates as a substitute to make Kheer sweet.
Cardamom Powder – This is completely optional, but I like the slight hint of cardamom in this kheer. You can even add Kesar strands in the end to give it that slight saffron touch.
Dry Fruits – I have used cashews, cardamoms, and raisins, you can also add in some pistachios in the kheer.
Step by Step Recipe
Always make it in ghee. Heat ghee in a pan.
Dry fruits for crunch – Fry cashew nuts, almonds, and raisins for a few seconds.
Add carrots in the pan and fry for 4-5 minutes until the raw smell goes off.
Add milk in the pan and bring it to a boil.
Simmer the heat and cook the kheer for 20-25 minutes, add sugar and cardamom powder and cook for another 3-4 minutes. Serve hot or chilled.
Add soaked sabudana along with grated carrots to make Carrot Sabudana Kheer.
You can also add grated apples, once the kheer is cooked.
You can also add a tbsp of rice to this kheer, to make a Rice Carrot Kheer.
Add roasted vermicelli to make Carrot Semiyan Kheer.
Frequently Asked Questions
In this case, you can half the quantity of milk and add condensed milk instead. Also reduce the quantity of sugar, as condensed milk is also sweet.
Add condensed milk in the pan only once the carrots are nicely cooked.
To make it with khoya, add in the crumbled khoya once the milk comes to boil and becomes a little thick. Mix, add sugar, cardamom powder, and continue to cook for the next 10 to 15 minutes.
If you like your this kheer creamy rather than chunky, you can boil the carrots and then puree them. Now add this puree in milk and cook the kheer.
This Kheer stays good in the refrigerator for 2 to 3 days. Make sure to store it properly in an airtight container. This Kheer tastes great when served chilled.
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Carrot Kheer Recipe
- 2 tbsp Ghee
- 10-12 Cashew Nuts (Broken)
- 10-12 Almonds (Broken)
- 10-12 Raisins
- 1 cup Carrot (Grated)
- 500 ml Full Fat Milk
- 2 tbsp Sugar
- 1/2 tsp Cardamom Powder
- Heat ghee in a pan.
- Fry cashew nuts, almonds and raisins for a few seconds.
- Add carrots in the pan and fry for 4-5 minutes until raw smell goes off.
- Add milk in the pan and bring it to a boil.
- Simmer the heat and cook the kheer for 20-25 minutes.
- Add sugar and cardamom powder and cook for another 3-4 minutes.
- Serve hot or chilled.