Step by step guide to make carrot kheer, an easy Indian style pudding with carrots and nuts. This creamy and rich dessert is a crowd-pleaser and can easily be doubled. Just what we all need for the festivities. Referred to as Carrot Payasam in Tamil, this beautiful dessert can be enjoyed warm or chilled.
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Kheer, the Indian dessert equivalent of pudding, is an absolute-must in every festive meal. I m always looking for easy and quick Kheer recipes that do not involve hours of stirring. To be honest, I like to think of this kheer as dessert soup since its more on the thinner side. Unlike pudding which is semi-solid, the texture of this carrot kheer is thinner and on the watery side. Also, does anything like dessert soup exist? Never mind. I have one for you. And this carrot kheer aka Gajar ki Kheer just hits the mark in more ways than one.
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5 reasons to make this kheer
- Naturally grain-free and gluten-free dessert.
- Can be doubled or scaled up easily.
- Effortless and takes very little time to put together.
- A great way to include carrots in your kids’ diet.
- Can be enjoyed warm or chilled.
Kheer or Payasam?
First things first. I need to address this very important debate. So what is the difference, you may ask. Well, Kheer is what we call it in northern parts of India. In South India, we have different names for Kheer. Kerala people call desserts similar to this as Pradhaman. In Tamil Nadu, we call this Payasam. It is Paysa in Kannada.
Ingredients
Carrots
Choose carrots that are sweet for this recipe. Always peel your carrots for this kheer.
Dairy
We will be using just full fat milk and condensed milk. Condensed milk adds a creamy richness to any dessert and it works perfectly with carrots. Since we will be using condensed milk, we are not going to add any sugar.
Aromatics
We prefer cardamom to be the dominant flavor in our Gajar Ki Kheer. You may also add saffron and some rose water if you like the flavors.
Ghee
Use ghee for kheer that literally tastes like heaven. Ghee has a unique nutty flavor that elevates any ordinary dish.
Nuts
Kheer is incomplete without nuts and raisins. I have just used cashews, almonds and raisins as a garnish. Unsalted pistachios and walnuts work well too.
Variations
Using this as base, we can create more versions of Gajar Kheer too.
- You can add saffron strands to the carrots and milk while boiling for a beautiful delicate saffron flavor.
- Add 1/4 cup roasted vermicelli along with the carrots and milk to make carrot semiya payasam.
- Try adding 1/2 cup crushed ghee roasted Makhana (foxnuts) or 2 tbsp rinsed quinoa while pressure cooking carrots for a healthier version.
Vegan Carrot Kheer
I intend to share this as a whole new recipe but let me just share a quick version for vegan carrot Payasam. Replace the whole milk with almond milk while pressure cooking the carrots. Add raw cane sugar instead of the condensed milk. Use 1 cup cashew cream instead to thicken the carrots. Skip the ghee entirely and garnish with raw nuts. Tastes just as delicious when served chilled.
Carrot kheer with jaggery or coconut milk do not work well for some reason. I find that the jaggery simply does not mix well with the flavors of carrot.
Method
Instant Pot Carrot Ki Kheer
Roasting cashews and raisins
Insert the inner pot into the IP. Turn on SAUTE MODE- NORMAL- 5 mins. Wait for the display to read HOT. When the display reads HOT, add the cashews and saute till they begin to brown.
As soon as the cashews begin to brown, add the raisins and saute till raisins are plump. This happens very quickly. So do not leave them unattended. Once cashews and raisins are fried, drain and set aside.
Pressure cooking carrots
To the inner pot, add cardamom and saute for 10 secs. Now, add the peeled and chopped carrots, whole milk and 1 cup water.
We add water because this helps in preventing the milk fat settling down to the bottom. You can use the same technique to boil milk on stovetop. Whenever you boil milk on stovetop, wash the sauce pan before adding the milk and add 1 tbsp milk for every 4 cups milk.
Mix well. Wait for the milk to begin boiling. Once it begins to boil, press CANCEL.
Ensure that the sealing ring has been fitted properly into the lid. Now turn the valve to SEALING. Now press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.
Allow the cooking cycle to complete. When done, wait for natural pressure release. Once pressure releases naturally, press CANCEL and open the lid.
Blending
Now, using an immersion blender, blend the carrots and milk to a smooth puree. Turn on SAUTE MODE- NORMAL- 7 MINUTES. Add condensed milk and stir to combine. Tip in the cashews and raisins. Mix well. Simmer till the SAUTE CYCLE completes. Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.
Our creamy carrot kheer is ready.
Carrot Payasam / Gajar Kheer Stovetop Method
First, let us fry the cashews and raisins. To a 3 liter pressure cooker, add ghee and heat it up. Add the cashews and fry them till they begin to brown. When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump. Drain and set aside.
To the cooker, add chopped carrots and 1 cup water. Pressure cook the carrots for 2 whistles. Wait for the pressure to release naturally. When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.
In a pan, heat 1 tbsp of ghee. Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning. The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins.
Now, add boiled milk and mix well. Simmer for 2 to 3 mins on medium flame. When done, add the condensed milk and mix well.
Simmer for 4 to 5 mins on medium flame. Once done, remove from fire and set aside.
Serve the kheer warm or chilled. Personally, I love carrot kheer chilled.
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Recipe Card
Carrot Kheer
Ingredients
- 1.25 tbsp ghee
- 12 whole cashews halved
- 2.5 tbsp raisins
- 5 green cardamom pods crushed
- 350 grams peeled and chopped carrots
- 2 cups whole milk
- 1 cup water
- 1 cup sweetened condensed milk
Instructions
Instant Pot Carrot Ki Kheer
Roasting cashews and raisins
- Insert the inner pot into the IP.
- Turn on SAUTE MODE- NORMAL- 5 mins.
- Wait for the display to read HOT.
- When the display reads HOT, add the cashews and saute till they begin to brown.
- As soon as the cashews begin to brown, add the raisins and saute till raisins are plump.
- Once cashews and raisins are fried, drain and set aside.
Pressure cooking carrots
- To the inner pot, add cardamom and saute for 10 secs.
- Now, add the peeled and chopped carrots, whole milk and 1 cup water.
- Mix well. Wait for the milk to begin boiling.
- Once it begins to boil, press CANCEL.
- Ensure that the sealing ring has been fitted properly into the lid.
- Now turn the valve to SEALING.
- Press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.
- Allow the cooking cycle to complete.
- When done, wait for natural pressure release.
- Once pressure releases naturally, press CANCEL and open the lid.
Blending
- Now, using an immersion blender, blend the carrots and milk to a smooth puree.
- Turn on SAUTE MODE- NORMAL- 7 MINUTES.
- Add condensed milk and stir to combine.
- Tip in the cashews and raisins.
- Mix well.
- Simmer till the SAUTE CYCLE completes.
- Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.
- Our creamy carrot kheer is ready.
Carrot Payasam / Gajar Kheer Stovetop Method
- Heat a 3 liter deep pressure cooker with ghee.
- Add the cashews and fry them till they begin to brown.
- When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump.
- Drain and set aside.
- To the cooker, add chopped carrots and 1 cup water.
- Pressure cook the carrots for 2 whistles.
- Wait for the pressure to release naturally.
- When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.
- In a pan, heat 1 tbsp of ghee.
- Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning.
- The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins.
- Now, add boiled milk and mix well.
- Simmer for 2 to 3 mins on medium flame.
- When done, add the condensed milk and mix well.
- Add the fried cashews and raisins.
- Mix well.
- Simmer for 4 to 5 mins on medium flame.
- Once done, remove from fire and set aside.
Notes
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
More Carrot Recipes
In case you are a fan of carrots like me or if you are looking for more ways to include carrots in your kids’ diet, check out these recipes featuring carrots.
loved this version and awesome clicks Anusha !
Lovely carrot Kheer ! Liked your style of making this kheer. First time here. Loved your space. Happy to follow you.
lovely color and kheer looks yummy!
the carrot kheer i have previously made was a combination of rice kheer + gajar halwa … grating carrot and sauteing in ghee, then adding milk, etc.<br /><br />this one with pressure cooking and pureeing is different, and would use less milk, and yes – i'm not a big fan of reducing the milk either, haha.
Love your version of carrot kheer, and lovely color..
lovely photos 🙂
Mouthwatering and healthy kheer<br /><a href="http://www.divalikes.com/2013/03/beautiful-wall-decals-from-dezign-with-z.html" rel="nofollow">Latest Post – Beautiful Wall Decals From Dezign With a Z</a>
My favorite kheer looks so inviting, your raisins in ghee click is swell