Carrot Payasam (Gajar ki Kheer) is a concept alien in my home. However, it seems to be very popular in many a South Indian home and so I decided to give it shot. It was quite easy to make and my first thought was that it was a drinkable version of Gajar ka Halwa.
The the orange colour of this Carrot Payasam also seemed to appeal to the kids at home and in the neighborhood. As a result, the Gajar ki Kheer was greatly relished by the kiddos and I will soon be making another batch on demand from a neighbour. 🙂
This Payasam also get done very quickly and so can be a great dessert for unexpected guests or serve as one of the naivedyam items for Poojs that involve a lot of cooking.
Do try this payasam which is slightly off the traditional path and you will find many a fan.
How to Make Carrot Payasam or Gajar ki Kheer
- Cup Grated Carrot - 1
- Cups Milk - 3
- Cups Sugar - 2/3
- Green Cardamom - 6
- Cashews - 12
- tbsp Ghee - 1
- Peel the green cardamom and crush the seeds to a fine powder. You will find it easier to grind/crush the seeds to a powder if you add about 1 tbsp sugar to it.
- Split the cashew nuts.
- In a pan, heat the ghee.
- Add the cashew and fry till light golden brown.
- Remove from the ghee and set aside.
- To the same ghee, add the carrot and saute for 5 to 7 minutes till the carrot loses its raw taste.
- Add about 1/2 cup milk and let the carrot cook a bit till soft.
- Let the cooked carrot cool.
- Grind the carrot to a fine paste.
- Return the ground carrot to the pan and cook for 3 to 5 minutes.
- Add the remaining milk and cardamom powder.
- Simmer the Carrot Payasam for about 5 to 7 minutes.
- Add the sugar and mix well.
- Turn off the heat.
- Add the cashews and mix well.
- Serve the Carrot Payasam (Gajar ki Kheer) warm or cold.