Carrot Kheer/ Payasam

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Last Updated on December 14, 2020 by Chef Mireille

Carrot Payasam

Kheer/Payasam is a popular milk based pudding popular throughout India. The number of varieties are endless from rice to moong beans and carrots. Carrot Kheer is one of the most popular. Here I used coconut milk, making this more of a South India styled kheer. I did make mine a little thicker than is traditional because that is my preference. I have seen some kheers so thin you can actually drink it, more like a lassi. To me, that is not pudding.

Carrot Kheer

Serves 4
Ingredients:

  • 2 carrots
  • 1 cup coconut milk
  • 1 cup milk
  • 2 tablespoons toasted vermicelli
  • 2 tablespoons dessicated coconut
  • 4 tablespoons golden raisins
  • 1/4 teaspoon ground cardamom
  • 1 pinch of saffron threads

Cook carrots in boiling water until tender. Strain and puree.
In a saucepan, dry toast coconut until golden brown and fragrant.
Add vermicelli, coconut milk, milk, raisins and saffron. Bring to a boil.

Add carrot and reduce to a simmer for 10 minutes.

Carrot Payasam

Popular garnishes include cashews and pistacchios, however I left mine ungarnished.

…linking to Kid’s Delight & Favorite Recipes hosted by The Big Sweet Tooth

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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