Carrot Kheer | How to make Carrot Payasam | Step by Step Recipe

Sharing is caring!

Carrot Kheer was part of the North Indian Thali, which had too many similar vegetables used. I didn’t realise until after doing the prepping. I was almost floored thinking why I on earth did I zero on the same vegetables. However having decided and made some preparations ahead, I couldn’t change at the last moment.
So I ended up grated carrots for two dishes, grinding cashew paste for two dishes, chopping capsicum for two dishes, methi for two dishes. And these two dishes were not the same but five different ones. If you are up to getting maths right please feel free! 

Carrot Kheer recipe was from another paper clipping. Since I really remember a payasam being made wit carrot in south, knowing that Gajar ka halwa, I clubbed this under North Indian recipes. This was pretty easy to make, provided you don’t end up grating a lot of carrots. Having not many takers for sweet at home, I did just a small portion.
Carrot Kheer
I was surprised at how easy it was to make Carrot Kheer. This is surely one of those quick sweets you can make if you are short of time.

Step by Step Picture Recipe

Carrot Kheer

Ingredients Needed:

Carrot – 2 cups
Milk – 4 cups
Sugar – 3/4 cup
Cashew nut paste – 1/2 cup (10 whole)
Saffron few strands
Cardamom powder a pinch
Ghee – 1 tsp
Roasted Cashews for garnish

How to make the Carrot Kheer:
Wash and clean the carrots, grate and keep aside. In a nonstick pan, heat the ghee and saute the grated carrots till it is cooked, rather the raw smell leaves. This takes about 5 -7 mins while stirring continuously.
Soak the cashew nuts in hot water for 10 mins. Then grind to a smooth paste. Keep it aside.
Soak Saffron in 2 tbsp of warm milk.
Boil the milk, when done, simmer and continue boiling for a couple of minutes. Then add the cooked carrot and combine well. Simmer for 5 – 7 for the carrots to get cooked. 
Then add the cashew paste and bring to boil. 
Next, add the sugar and mix. Simmer for a couple of minutes for the sugar to melt.
Finally add the cardamom powder, saffron milk. And remove, garnish with roasted cashews.

Serve hot.


The original recipe called for the carrots to be pureed and added. I rather wanted to feel the carrot texture and it surely turned out awesome.

The measurement I have given will yield more, so scale down to 1/2 cup and proceed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15

Carrot Kheer | How to make Carrot Payasam | Step by Step Recipe

Cuisine North Indian
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

You may also like


  1. I cook the cut carrots in pressure cooker with milk and puree them with badam …this one is such a nice variation to the method I'm used to. Lovely color of the payasam. I like this sweet very much …good choice. Don't worry Valli…so much better to cut vegetables for two dishes instead of one.

  2. Cant believe you dont have takers for sweet at home. Here, my husband doesn't like sweets much, but he likes carrot halwa a lot.

    The payasam looks fantastic, love the color and texture.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.