Carrot Kheer (Carrot Payasam)

Carrot Kheer (Carrot Payasam)


Carrot 500 grams

Milk 1 litre

Sugar 100 grams

Saffron a pinch

Almond flakes (pieces) 1 tablespoon


Clean and peel the carrots, and cut them into small pieces.

Cook the carrot pieces adding some milk till it becomes tender.

Remove the carrot pieces from heat, add sugar to it and mash it to a paste.

Cook the rest of the milk on low heat adding the saffrons.

Add the carrot paste to this and mix well.

Allow to cool.

Serve chilled garnishing with fried almond flakes and saffron strands.

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