Sweet, inviting, and made for sharing, carrot kheer recipe | carrot payasam | gajar ka kheer is a vegetarian south indian dessert made with ghee / clarified butter, cashew / kaju, and raisins / kishmish in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 7 Servings
- Category: Dessert
- Cuisine: south indian
Ingredients
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju (halves)
- 2 tbsp raisins / kishmish
- 1½ cup carrot (grated)
- 4 cup milk
- ¼ tsp saffron / kesar
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
- 2 tbsp pistachios
for instant khova / mawa:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Method
- firstly, in a large kadai heat 1 tbsp and saute 1½ cup carrot.
- now add 4 cup milk, ¼ tsp saffron and mix well.
- get the milk to boil on medium flame.
- stir occasionally and boil the milk for 10 minutes or until the milk thickens.
- add the crumbled khova to milk.
- also, add ¼ cup sugar and stir well.
- continue to boil for 10 minutes, or until milk thickens and turns creamy.
- now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
- finally, serve carrot kheer chilled or hot garnished with pistachios.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
