Carrot Kheer – Carrot Payasam

October 2, 2016 CarrotGokulashtami RecipesHoli RecipesKarthigai Deepam RecipesNavaratri SpecialShivaratri RecipesSweets/Desserts  3 comments

Today is a special day for MyMagicPan!! It is MyMagicPan’s 3rd blog anniversary!! I just can’t believe it’s 3 full years already!! Blogging has always been fun, in fact most of the times addictive. There have been times when I plan so much for MyMagicPan rather than other important things ???? especially when we go on a vacation.  Whatever may be, my blog has kept me busy and happy/proud!! I might be repetitive, but it is so true that it has given me a whole new identity!! All of your comments, feedbacks, phone calls, messages & pictures truly overwhelm me!! A HUGE HUGE THANK YOU to each and everyone of you to have supported me all these years & for encouraging me in the future as well!!

To celebrate the occasion here is an easy sweet – Carrot Kheer. U know what, it is my 299th post as well!! 🙂

Let’s get to the recipe right away!!


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[Preparation Time-10 mins : Cooking Time- 25 mins]


  • Carrots – 3
  • Milk – 2 cups + 1/2 cup
  • Sugar – 1/2 cup
  • Almonds – 5 to 6
  • Cashews – 10
  • Cardamom powder – a pinch
  • Ghee – 1 tsp


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  • Heat a pan with 2 cups of milk. Let it boil in low-medium flame so that it becomes slightly thick and reduces in amount. Add sugar, mix well and continue to boil in low flame. Stir in between so that it does not stick to the bottom of the pan.

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  • Meanwhile wash and peel the carrots. Slice it into pieces and pressure cook it along with 1/2 cup milk, almonds + cashews (reserve some for garnishing) for 2 to 3 whistles.Once the pressure releases, strain the milk and let it cool. Add the cooked carrots and nuts to a mixer.

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  • U can use the strained milk in the process of grinding or add it along with the milk that’s boiling. Add the ground paste to the milk and mix well. Finally add ghee roasted cashews and cardamom powder to it. Mix well and switch off the flame.

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That’s it!! Carrot Kheer is ready!!

Serve warm or cold!


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  1. Do not boil the Carrot Kheer for a longer time after adding the carrot paste.
  2. U can add a few tbsps of condensed milk for a much richer taste.
  3. Adjust sugar according to your taste buds. With the above measurements, It was just right.
  4. Adding cashews/almonds while cooking the carrots gives a nice thick texture to the Carrot Kheer.


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3 comments to Carrot Kheer – Carrot Payasam

  • Veena Theagarajan  says:

    nice creamy treat to mark anniversary! all the best for many more years to come

  • Priya Santhamohan  says:

    congrats on your blog anniversary,yummy payasam.

  • Nalini somayaji  says:

    delicious carrot kheer..perfect for the celebration…Congrats Sundari Nathan..Keep blogging and njoy….

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