carrot payasa/kheer


Carrot Payasa or Kheer is a simple flavoured dessert. It is fast , easy and delicious to taste.

Payasa or Kheer is derived from Sanskrit {an ancient Indian language}. In Sanskrit payasa means ‘milk’. It is an essential dish in a Hindu festival or celebration. Typically payasa is made using milk, rice and jaggery as the main ingredients. Jaggery is very widely used in Indian cooking. It gives a light brown colour to the payasa.

Carrots is one vegetable which I like to include in our daily diet. I remember my mom used to give me carrot juice everyday. “Its good for your eyes”, she used to tell me . And now I do the same for my son 🙂 . Moms across the world are same !!
Though my hubby is not very fond of sweets, this is one payasa which he likes. It is rich and creamy because of almonds, cashews and milk.


Serves 4-5

2 big size Carrots or 4 medium sized
{cut into circles}
2 cups Milk
1 tablespoon Cashew nuts
1 tablespoon Almonds
1 1/2 cups of Water
8-10 tablespoons of Sugar
{add more if desired}
A big pinch of Saffron


    • Soak almonds and cashews in hot water for about 30 mins.
    • In a large skillet, add water and boil the carrots until soft.
    • When the carrots are done , allow it to cool and meanwhile grind almonds and cashews into a smooth paste using little water.
    • Remove it in a vessel and puree the carrots into a smooth paste.
    • Mix the carrot and almond puree.
    • Add milk,sugar and saffron.
    • Allow it to boil for 10 mins.
    • Serve it in small glasses immediately.

Note –  The payasa can be made with only water. I have added milk to make it more creamier.

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