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5 from 1 vote

Carrot Kheer Recipe - Carrot Payasam

Carrot Kheer, an easy to make Sweet or Dessert, perfect for any occasion.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Radhika


  • Carrot - 2 small
  • Milk - 1/2 litre or 2 1/2 cups
  • Sugar - 4 tbsp
  • Condensed milk - 4 tbsp
  • Cardamom - 1
  • Cashew nuts - 10
  • Ghee - 3 tsp


  • Grate carrots and keep aside. Break the cashews into small pieces and keep aside.
  • Heat a pan with 1 tsp ghee. Add cashew nuts and roast till golden brown. Drain and keep aside.
  • Bring the milk to a boil and let it simmer for 7-10 mins till it thickens a bit and slightly reduces in volume.
  • Add the remaining ghee to the same pan. Add the grated carrots and sauté for 3-4 mins over low flame till it shrivels and gets half cooked.
  • Add 1/4 cup milk to the pan and let the carrots cook till soft. It will take 2-3 mins.
  • Take half the quantity of cooked carrots and transfer to a mixie jar. Add cardamom, 2-3 tbsp milk and grind to a smooth paste. Return the ground paste to the pan.
  • Add sugar, condensed milk, remaining milk and simmer for 2-3 mins stirring continuously till the sugar dissolves completely.
  • Add the roasted cashew nuts and mix.
  • Transfer the kheer to the serving bowl and refrigerate for an hour.
  • Serve cold in individual bowls.