Carrot Kheer or Gajar ki Kheer

Carrot Payasam | Gajar ki Kheer

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.

Carrot Payasam, Carrot Kheer, Gajar ki Kheer

How to Make Carrot Payasam or Gajar ki Kheer

Carrot Payasam | Gajar ki Kheer
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Think of this Gajar ki Kheer or Carrot Payasam as a drinkable version of Gajar Ka Halwa. Its orange colour also appeals greatly to kids and is quite a hit with them.
Course: Dessert
Cuisine: Indian
Servings: 4 to 6 Cups
Author: Aruna
  • Cup Grated Carrot - 1
  • Cups Milk - 3
  • Cups Sugar - 2/3
  • Green Cardamom - 6
  • Cashews - 12
  • tbsp Ghee - 1
  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.
  2. Split the cashew nuts.
  3. In a pan, heat the ghee.
  4. Add the cashew and fry till light golden brown.
  5. Remove from the ghee and set aside.
  6. To the same ghee, add the carrot and saute for 5 to 7 minutes till the carrot loses its raw taste.
  7. Add about 1/2 cup milk and let the carrot cook a bit till soft.
  8. Let the cooked carrot cool.
  9. Grind the carrot to a fine paste.
  10. Return the ground carrot to the pan and cook for 3 to 5 minutes.
  11. Add the remaining milk and cardamom powder.
  12. Simmer the Carrot Payasam for about 5 to 7 minutes.
  13. Add the sugar and mix well.
  14. Turn off the heat.
  15. Add the cashews and mix well.
  16. Serve the Carrot Payasam (Gajar ki Kheer) warm or cold.



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  2. This was something my mother always made, so I kind of hated it. But last Navaratri, I made this to be served with sundal, all my guests loved. I still have an issue with carrots, actually my issue is with carrot. not the payasam.

I would love to hear your thoughts and suggestions. Do leave me a comment.