Instant carrot kheer/ payasam By Jennifer Anne Fedora


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Instant carrot kheer/ payasam

Carrot keeps the body cool during summer
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2 Servings

Cooking Time

30 Mins

Meal Type


Rate This Recipe7


  • Carrot 2 medium
  • Almond 15
  • Milk 2 cups
  • Condensed milk 4 tbsp
  • Cardamom powder 1 pinch
  • Saffron 1 strand
  • Ghee 1 tbsp
  • Cashew 6 chopped
  • Raisins 6 chopped


  1. 1

    Pressure cook the carrots with about half cup of water for three whistles . Leave the carrot to cool down.
  2. 2

    Soak the almonds in water for one hour and peel the skin.
  3. 3

    Once carrot cools down add carrot and almonds in mixie along with little water and grind to a smooth paste .
  4. 4

    In a pan add ghee Carrot almond paste and sauté in medium flame for three minutes until raw smell is gone .
  5. 5

    Now add milk in the pan mix well and let the milk come to a boil and thick.
  6. 6

    Once it boil add condensed milk , cardamom powder and saffron strandLet it boil another five minutes until thickens .
  7. 7

    Turn off the flame let it cool down completelThen refrigerate for one houGarnish with cashew and raisins before serving.

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