CARROT KHEER - Simple & Soulful - All in one method

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. 

Kheer is a versatile dish  that can be prepared even using pureed fruit and vegetables. This concept has evolved over time. It is also interesting to note that many International cuisines have developed their signature milk pudding recipes based on the famous "Indian Kheer". Read more here..

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
- whatsoever, I bet carrots blend well and the outcome will be fabulous.Also check out my other Kheer recipes.
Preparation time: 15 min 
Cooking Time: 10 min
Recipe Level: Easy
Category: Dessert/ Drink
Cuisine: Indian
Serves: 4-6

Nutrition Information:( approx)
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 5 g8 %
Saturated Fat 2 g10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 10 mg3 %
Sodium 90 mg4 %
Potassium 613 mg18 %
Total Carbohydrate 37 g12 %
Dietary Fiber 5 g20 %
Sugars 13 g
Protein 7 g15 %
Vitamin A141 %
Vitamin C55 %
Calcium19 %
Iron6 %
* 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.


  1. Your post has reminded me of Navratri. Lovely colour ! I'm so tempted !

  2. I totally love carrot kheer... I also make it similar way, with ground nuts into it... got to make some soon... ;)

  3. love the colour and excellent healthy kheer

  4. Going to try tmr itself.. Will let u know..thanks for the tempting clicks..


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