Carrot Kheer ( Carrot Payasam)

Carrot Kheer is an easy, healthy, rich and an all-time favourite dessert recipe. It can be made on any occasion from birthday party to normal get together with friends.

As we all know, carrots are rich in Vitamin A and they are great for good eyesight. In addition, they also help to improve the liver and kidney function, maintaining good skin, healthy teeth and they also help to fight against cancer.

We all would like to include carrots to our food regularly. Any dessert recipe out of it is toothsome!! Other than carrot halwa, carrot kheer takes a unique place in our dessert recipe!!

I have a special attachment with carrot kheer. I prepared this for my son’s 1st birthday party in Jo’burg. People who know me as a friend, will always remember my carrot kheer.

Those days, we friends used to gather the previous night to the birthday party and start cooking together. We used to prepare carrot kheer for dessert because it tastes so good and it is easy to make. This is something different from normal dessert recipe.

This became my special dish and I make this during all get togethers when I call my friends home for dinner.

With much special attachment, I thought I should write the recipe in my website too so that many can read. This tastes good when hot but it tastes awesome when it is served cold. So storing it in refrigerator gives better result.

A very good dessert for all parties!! It could be made for normal days at home too. Don’t miss making this kheer❤


  • Carrots- 6 long
  • Condensed milk- 1 tin ( 400 gms.)
  • Cashew nuts- 50 gms. ( or 1 handful)
  • Badam – 50 gms. ( or 1 handful)
  • Cardamom- 1/2 tsp
  • Badam, cashews, pista- chopped finely ( for garnishing)
  • Saffron strands- 4 ( optional)


Clean the carrots well and peel the skin.

Cut the carrot to cubes as shown above. Pressure cook along with 50 gms( handful) of cashews and 50 gms(handful) of badam in a pressure cooker by adding little water. We are going to use this water for grinding later.
Cook it in medium flame for 2 whistles. After 2 whistles, move it out from the flame.
Once opening the pressure cooker, the carrots are cooked well along with cashews and badam. Cool it down completely to room temperature.
Take the carrot, cashews and badam in a mixer jar.
Filter the water used to pressure cook the carrots, badam and cashews. I got 1/2 cup ( 100 ml.) of this water.
I grinded the carrots, cashews and badam by adding required water. I used 1/2 cup ( 100 ml.) of pressure cooked water plus 1 and a half cup (300 ml.) of water for grinding to a smooth paste.
I got a smooth paste like butter. Adjust water to get this consistency.
Now take a pan and switch on the flame. Add the grinded carrot paste.
Add the condensed milk along with grinded carrot paste. Keep the flame in medium and stir it often.
Mix 2 cups of water ( 400 ml.) in the left condensed milk tin and add them to the pan so that the milk sticking to the tin can be used. You can adjust water to your consistency. Stir often. Bring everything to boil.
Bring to boil in medium flame by stirring often. It should be stirred often so that it is not burnt in the bottom.
Once boiled, change flame to low and add cardamom powder.
Add the chopped nuts along with it and cook for one more minute in low flame.
Stir everything together.

With chopped nuts on top.
It can be served warm or chilled too😊


  • Adjust water for grinding and mixing according to your consistency.
  • Instead of condensed milk, 1 lt. of milk along with needed sugar can be used. Condensed milk gives better taste.
  • Saffron strands can be used finally.
  • I haven’t used ghee at all but if you wish to use ghee, you can roast the chopped nuts in ghee. But it tastes better without ghee.
  • It tastes so good when served chilled. It is good to store it in refrigerator for 2 or 3 days.