March 26, 2017

Gajar Kheer | Carrot Payasam | Carrot Pudding

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Kheer / Payasam needs no special introduction .Almost every Indian meal, be it South Indian or North Indian has a kheer or payasam in the menu . The list is endless when we consider the varities of Kheer or Payasams that are dished out in our country . We are experts in making kheer/pudding with all possible ingredients that blend with regular milk or coconut milk and sugar or jaggery.
When choosing the ingredient for the payasam/kheer we just have to ensure that it does not have an overpowering taste of its own which will kill the sweetness from sugar or jaggery.

Recently in a wedding reception buffet I happened to come across Macaroni Pudding made using Elbow Pasta ,out of curiosity when I tasted it I found it to be bursting with flavors of almonds,cashwes and cardamom powder and ghee ..and that is when I figured out it was nothing but our humble payasam where in pasta was used in place of Vermicelli/Semia .
That's how innovative we Indians are when it comes to bringing about fusion in our cooking . I am yet to try that though.

Anyway,I think I diverted a little from the actual topic.Coming to today's recipe,its a very healthy variant of payasam/kheer/pudding made using fresh carrots. This payasam uses very little sugar as the carrots are naturally sweet and just a teaspoon of ghee for garnish which is also optional .
I generally make this Payasam when the spread is very heavy and this balances the dessert segment without much added sweetener or ghee.
This paysam can be made for any get togethers,,festivals or even as Prasad during Navratri,Gokulashtami etc

Preparation Time : 5-10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Simple

3-4 medium sized carrots - peeled and cut into halves
4-5 cashews/kaju/mindhiri paruppu (optional)
2 cups of milk ( 350-400 ml approx)
2-3 tablespoon sugar (adjust depending upon sweetness of carrot)
pistachios finely chopped
1 tsp elaichi powder
2-3 tsp fresh grated coconut.
1 tsp ghee

  • Pressure cook the carrots and cashews in 1/2 cup milk  and cool for a while.
  • In a blender ,add the cooked carrots with milk,sugar,grated coconut and blend finely until its smooth and creamy.
  • You may add a little milk incase you find it difficult to blend.
  • Transfer the carrot mixture into a big vessel,add the remaining milk and mix well and simmer it on low flame until the mild raw flavor of the carrots are lost totally and you get a nice aroma.
  • Add the cardamom powder at this stage ,mix well and turn off.
  • Roast the pistachios in ghee and add it to  the payasam. 
  • You may serve this warm or chilled. I personally like it chilled as its very flavourful.
Note : You may substitute jaggery for sugar . Adjust the quantity of jaggery depending on how ssweet the jaggery is.


  1. Super like, thumbs up to this pudding. Never get bored of this carrot kheer. My favourite anytime.

  2. This is one of my favorite payasam, always go to it when I run out of ideas...

  3. Very different kheer, never pureed carrots..must try it, looks lovely.

  4. Carrot Payasam looks delicious. Love the color of the payasam.

  5. That's a brilliant color for sure! We Indians can adapt any ingredient to suit our taste bud.

  6. This is such a classic and delicious Indian pudding. Looks soo good.

  7. My favorite pudding. quick and easy to prepare too

  8. very easy to prepare - a quick pudding and healthy too

  9. Never made payasam pressure cooked.Looks yum

  10. I love carrot kheer, the couple of times I have made this, I enjoyed..your picture looks so inviting!


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