Carrot Kheer
Kheer holds a prominent position in Indian sweet and dessert preparations, thanks to its simple preparation, irresistible taste, and health benefits. A noteworthy variation is Carrot Kheer, also known as Carrot Payasam.
Ingredients
- Whole milk – 10 cups / 2.5 ltr
- Sugar – 1 ½ cup Adjust according to your taste
- Grated carrot – 3 cups
- Cardamom powder – ½ tsp
- Mixed chopped nuts – 4 tbsp
- Ghee / clarified butter – 2 tbsp
Instructions
- Heat ghee in a pan. Add grated carrots and saute them for 5 to 6 minutes over medium flame. Stir continuously. Keep it aside.
- Take whole milk in the heavy bottom pan. Let it boil. When the milk comes to a boil, add sauteed carrot. Lower the flame over low to medium heat. Let it cook for 45 minutes to an hour over low to medium heat. Add cardamom powder, chopped nuts and sugar. Let it cook for another 10 to 15 minutes.
- Let it cools down completely. Cover it and refrigerate it for minimum of 2 hours.
- Carrot Kheer / Carrot Payasam is ready.
Nutrition
Calories: 383kcalCarbohydrates: 39gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 93mgPotassium: 348mgFiber: 2gSugar: 30gVitamin A: 764IUVitamin C: 4mgCalcium: 44mgIron: 3mg
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