The term Kheer or Payasam technically refers to sweetened rice and milk pudding. It is prepared and consumed across the Indian sub continent. The origin of Kheer dates back to centuries and it is a surprising factor that many Ayurveda scriptures mention about using Kheer as a stomach coolant. The commonly used sweetening agent is sugar or jaggery, while jaggery has been in use since the olden era when sugar was still an unknown component then.
Incorporating Carrots in Kheer is a very common practice. This recipe is my family's favourite and we prefer having this as a substitute for regular tea/ coffee or when we just feel like having something warm and soothing.That said, I am sure you figured out that I make it quite often when there is a carrot overload in the refrigerator.The method I have adopted here is hassle free and an All-in-one process. No grating, no sauteing and no prolonged cooking. To sum up-
- Play with the measurements
- Tweak a little
- Go low on added sugar
- Use full cream,whole, fresh, 2% milk or low fat
Preparation time: 15 min
Cooking Time: 10 min
Recipe Level: Easy
Category: Dessert/ Drink
Nutrition Information:( approx)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 10 mg||3 %|
|Sodium 90 mg||4 %|
|Potassium 613 mg||18 %|
|Total Carbohydrate 37 g||12 %|
|Dietary Fiber 5 g||20 %|
|Sugars 13 g|
|Protein 7 g||15 %|
|Vitamin A||141 %|
|Vitamin C||55 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 4 Medium sized carrots peeled and cut into big chunks
- A fistful of almonds and cashew (mixed)
- 2 tbsp raisins (optional)
- 750 ml milk
- 2 cup raw sugar (adjust per taste)
- Few saffron strands
- 1 tsp Cardamom powder
- Pressure cook Carrots along with 200 ml milk, nuts, raisins and saffron until soft and done. Switch off and allow to cool.
- Place a thick bottomed vessel on stove and start cooking the remaining milk. Keep simmered.
- Meanwhile, mash the pressure cooked carrots and nuts slightly and grind into a smooth paste. If you prefer, fish out the almonds and peel the skin before grinding.
- Add this paste to the cooking milk. Add sugar and cook until everything blends well. Once done the mixture will thicken and start turning creamy as the carrots are already cooked.
- Add cardamom powder, mix well and cook until you notice froth around the corner of the mixture. Switch off and let it sit there for a while. Serve warm or chilled.