Carrot Almond Kheer (Carrot Payasam) is a creamy Indian dessert made with carrots, almonds (badam), milk, sugar, and fragrant saffron. This delicious dessert is perfect for festivals and special occasions and can be easily prepared on the stovetop or in an Instant Pot.
I first tasted this delicious carrot badam kheer at my husband's colleague's home during Navaratri (Golu), where it was served warm as a welcome drink. Later, my friend Shwetha made it for a potluck, inspiring me to share this recipe on my blog.
This easy carrot almond kheer can be made with your choice of milk and sweetener. My daughter Dhwani loves it, just like paneer kheer, rice kheer, and makhana kheer. I serve it warm or chilled as a morning drink or evening snack as well.
More Carrot Recipes, you may love
Jump to:
Carrot Payasam Recipe Ingredients
- Carrots: Use fresh, tender orange carrots to make this recipe. You can also use red carrots, also known as desi gajar, in India.
- Milk: I used whole milk, you can also use unsweetened almond milk. Another alternative is coconut milk.
- Saffron strands: A few saffron strands are soaked in warm milk and added to the kheer to add flavor and color. It's optional.
How to Make Carrot Almond Kheer (Payasam)
Soak 1 pinch of saffron in 1 tablespoon warm milk for at least 15 minutes. Keep it aside.
Peel and chop the carrots roughly into small circles or cubes.
Stovetop Pressure Cooker Instructions
In a pressure cooker, add 2 roughly chopped carrots, 15-17 badams (almonds), and ½ cup of water.
Close the lid and pressure cook for 3 whistles. Let the pressure release naturally.
Instant Pot Instructions:
1. Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside, then set a bowl containing 2 medium carrots, 15-18 almonds, and ½ cup of water on the trivet.
Note: You can also cook the carrots and almonds directly in the Instant Pot inner pot.
2. Close the lid and turn the steam release valve to Sealing. Select Pressure Cook (Manual) - High Pressure and set the cooking time to 4 minutes. All the other steps remain the same.
Stovetop Pot Instructions
Cover the pot with a lid and cook till carrots are tender. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.
Blend the cooked carrots and peeled almonds with ¼ cup of water (or milk) until completely smooth. Set it aside.
Meanwhile, add 2 cups of whole milk to the pot and bring it to a boil, stirring frequently. Add the carrot-almond paste and cook for 4-5 minutes over medium-low heat, stirring occasionally.
Add ¼ cup sugar (or condensed milk) and the saffron milk. Cook for another 3-4 minutes, stirring until the sugar dissolves and the kheer thickens.
Add ½ teaspoon cardamom powder and 2 tablespoons chopped pistachios.
Serve carrot almond payasam warm or cold.
Tips & Variations
- For extra flavor and crunch, roast cashews and raisins in ghee and add them to the kheer.
- Use condensed milk for a richer, creamier flavor.
- Replace the sugar with dates, jaggery, or palm sugar.
- You can substitute almonds with cashews if you like.
- Serve the kheer warm or chilled, according to your preference.
More Indian Dessert Recipes
Carrot Almond Kheer (Carrot Badam Payasam)
Recipe Video
Ingredients
- 2 large carrots (about 1 cup)
- 15-18 almonds
- ½ cup water (for cooking the carrots)
- 2 cups whole milk (or almond milk)
- ¼ cup sugar (or dates)
- 1 big pinch saffron (soaked in 1 tablespoon of warm milk)
- ½ teaspoon cardamom powder
- 2 tablespoons pistachios for garnish
Instructions
- Soak 1 pinch of saffron in 1 tablespoon warm milk for at least 15 minutes. Keep it aside. Peel and chop the carrots roughly into small circles or cubes.
Stovetop Pressure Cooker Method
- In a pressure cooker, add 2 roughly chopped carrots, 15-17 badams (almonds), and ½ cup of water.Close the lid and pressure cook for 3 whistles. Let the pressure release naturally.
- Blend the cooked carrots and peeled almonds with ¼ cup of water (or milk) until completely smooth. Set it aside.
- Meanwhile, add 2 cups of whole milk to the pot and bring it to a boil, stirring frequently. Add the carrot-almond paste and cook for 4-5 minutes over medium-low heat, stirring occasionally.
- Add ¼ cup sugar (or condensed milk) and the saffron milk. Cook for another 3-4 minutes, stirring until the sugar dissolves and the kheer thickens.
- Add ½ teaspoon cardamom powder and 2 tablespoons chopped pistachios. Serve carrot almond payasam warm or cold.
Instant Pot Instructions
- 1. Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside, then set a bowl containing 2 medium carrots, 15-18 almonds, and ½ cup of water on the trivet.Note: You can also cook the carrots and almonds directly in the Instant Pot inner pot.2. Close the lid and turn the steam release valve to Sealing. Select Pressure Cook (Manual) - High Pressure and set the cooking time to 4 minutes. All the other steps remain the same.
Stovetop Pot Instructions
- Follow the process mentioned above. Cover pot with a lid and cook till carrots are tender. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.
Notes
- For extra flavor and crunch, roast cashews and raisins in ghee and add them to the kheer.
- Use condensed milk for a richer, creamier flavor.
- Replace the sugar with dates, jaggery, or palm sugar.
- You can substitute almonds with cashews if you like.
- Serve the kheer warm or chilled, according to your preference.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anonymous
Tried this and it came out really yummy! 🙂
Bhavana Patil
So good to hear, you liked it.