Today I am sharing a dessert recipe that can be served warm or cold. Carrot payasam is a quick ,delcious and nutritious dessert to serve your family and friends. In this extremely hot weather i served it chillied . Loaded with cashews and Almonds it tasted heavenly. This recipe is my contribution for 87th HWCG theme # CoolDesserts. This wonderful theme is suggested by Vanitha who is a wonderful blogger and has many amazing recipes on her blog. Do check her space for lovely recipes. I love her Surnali Dosa and Tomato Tart.
Check out the recipes shared for this theme below: Pannacota by Jayashree Mango Phirni By Vanitha Basundi by Narmadha Mint Rasgulla by Sujata Pineapple Sorbet by Sasmita.

Recipe for Carrot kheer / Carrot Payasam:


  • 2 Carrots grated
  • 750 ML Full fat Milk
  • 11 Tsp Sugar
  • 10 Cashews
  • 12 Almonds
  • Few strands of Saffron
  • 1 Tbsp Ghee


  • Wash ,peel and grate the carrots.
  • Soak saffron in 2 tbsp milk.
  • Pressure cook the carrots in half cup water and half cup milk. Allow it to cool completely.
  • Puree the carrots to a fine paste. Add the remaining milk and water mix.
  • Heat a wide bottom pan.
  • Add ghee. Roast the cashews and almonds.Remove and keep them aside.
  • In the same add milk and allow it to boil nicely.
  • Add the carrot puree once the milk is reduced to 3/4th.
  • Add sugar and saffron soaked milk.Mix well and allow it to boil for another 10 mintues on medium flame.
  • Switch off the flame and allow it to cool completely. Garnish with roasted nuts.
  • Transfer it to a Bowl and refrigerate. Serve chilled!!
  • Enjoy!!!!!!!


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