Carrot kheer / Carrot Pudding / Carrot Payasam

Carrot kheer / Carrot Pudding / Carrot Payasam | Navratri Special

Carrot kheer / Carrot Pudding / Carrot Payasam - Traditional dessert treat which tastes divine. Carrot kheer is very popular in South India and referred as Carrot Payasam. Perfect for Navratri.

Festive season is round the corner and I can see delightful and sinful fast recipes all over the social media. So, thought to contribute a little from my end as well. This post is dedicated to all my friends in India and across the world who are fasting during these Navratri days.😊

Festivals are always incomplete without sweets so today I am sharing a very interesting and easy to make recipe which is perfect for fasting.

Carrot kheer / Carrot Pudding - Traditional dessert treat which also tastes divine. It is very popular in South India and referred as Carrot Payasam.

Carrot kheer / Carrot Pudding is a healthy and delectable sweet pudding made with carrots, milk and nuts. It tastes delicious and the color of the kheer itself is so tempting and appealing. You don't have to wait for festive occasions; this can be made for small parties or get together as well.😋

There are two version of this carrot pudding. One is pureed carrot version and second is grated carrot version. I like the grated one. I have used condensed milk in the recipe as it reduces the cooking time and adds the creamy texture. I used sweetened condensed milk and carrots also have their natural sweetness so I didn't add extra sugar in the recipe. If you are using unsweetened condensed milk then you can add sugar according to your taste.

In place of chopped nuts I used pistachio and almond powder as powdered nuts enhance the flavor. Saffron and cardamom lends a fragrant aroma and the garnished nuts add some crunch to the kheer. My Carrot Pudding turned out exactly how I wanted. It is creamy textured and has thick consistency. We can adjust the consistency of the kheer according to our preference.

Health Benefits:

This carrot kheer is also good for health conscious people who count calories. Carrots are very good for your eyes, skin and immune system.. They help in slowing down the aging of cells. They contain high level of beta-carotene, which is converted into vitamin A in the liver. Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone. Carrot juice improves stomach and gastrointestinal health.

Let’s proceed to see the ingredients required to make this Navratri special guilt free dessert. Try and enjoy this gorgeous and delicious recipe. Happy Navratri! 🙏😊

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Checkout other recipes for Vrat-

Sabudana Kheer| Sabudana Khichdi | Vrat Wale Aloo | Farali Sookhi Bhaji | Carrot Halwa

Serve – 4

Course - Dessert

Cuisine – South Indian

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Ingredients:

4 medium size carrots, grated

250 ml milk

4 tablespoons sweetened condensed milk

1 tablespoon ghee

5-6 almonds

10-12 pistachios

1 teaspoon cardamom powder

5-6 strands saffron

Dried rose petals for garnishing

Process:

Wash, peel and grate carrots finely.

Heat 1 tablespoon of ghee in a wide heavy bottomed pan over medium heat.

Add grated carrots and sauté them for 5 minutes over low flame.

Add milk and stir well. Let it simmer on medium heat.

While milk is simmering, take 1 tablespoon of warm milk from pan in a small bowl, crush saffron strands by using fingers and add them into warm milk. Keep aside let it soak.

Keep stirring the carrot and milk mixture. When milk starts boiling, add sweetened condensed milk and mix well.

Turn the heat from medium to low. Simmer partially covered till carrot & milk mixture gets thickened. Stir in between frequently. It took me 15 minutes.

No need to add sugar as condensed milk is already sweet and carrots have natural sweetness. But if you like very sweet kheer then you can add sugar at this stage according to your taste.

Meanwhile in a mortar and pestle crush 6-7 pistachios and 3 almonds. Make coarse powder of pistachios and almonds. Save the rest for garnishing.

Add this pistachio almond powder and saffron infused milk into the pan and stir well.

Continue to cook for 5 more minutes stirring and scraping the base and sides of the pan with the spoon very often to make sure the milk does not stick to the bottom and burn. depending on your preferred consistency.

Carrot kheer / Carrot Pudding is now ready, turn off the heat off.

When ready to eat, serve in bowls, garnish it with some dried rose petals, chopped pistachio, almond flake and lastly sprinkle over a pinch of cardamom powder and enjoy!

Serve warm or chilled as per your choice. To serve chilled carrot kheer, bring it to the room temperature and then place in the fridge, covered with cling film as milk absorbs other flavours from the fridge. I like it chilled or a day later when the carrots have absorbed the milk and flavors of saffron and pistachios.

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