Carrot kheer or carrot payasam recipe is a rich ,delicious Indian Style Carrot pudding/dessert prepared from carrots, almonds, milk, dates or sugar, saffron, pistachios made in the Instant Pot Pressure Cooker or stove top.
Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants and offers several health benefits. Carrots are best known for their ability to improve and protect eyesight.
Other Carrots recipes from my blog are Carrot Rice ,Carrot Beans Stir fry ,Carrot Zucchini Paratha ,Beetroot Carrot Sandwich.
I first tasted this yummy carrot drink at my husbands colleague’s home during Navaratri (Golu) festival.She served it hot as a welcome drink we all loved it.Then my friend Swetha made it for a potluck, since then i have been thinking to try and add it to my blog.
Today i am sharing refined sugar-free and dairy-free carrot almond kheer/payasam recipe, but you can use any milk and sweetener of your choice.You can replace almonds with cashews in this recipe or use both.
My Daughter loves this kheer very much and i usually give it as a evening snack.She likes it drink it cold or luke warm.
INGREDIENTS TO MAKE CARROT PAYASAM RECIPE:
- 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 have used un-sweetened almond milk to make this recipe. You can also use full fat dairy whole milk.Other alternatives are coconut milk.
- Sugar: Depending on the sweetness of the carrots sugar can be altered.I have made refined sugar-free version by using pitted dates for this recipe.You can also make this recipe with refined sugar or jaggery.You can also use condensed milk.
- Dry fruits: Dry fruits like almonds or cashews or both can be used for this recipe.For garnishing ,You may also use raisins, cashew nuts and pistachios.
- Saffron strands: Few saffron strands are soaked in warm milk and added to the kheer to add the flavor and color.But its optional.
HOW TO MAKE CARROT BADAM KHEER IN INSTANT POT STEP BY STEP
Firstly,Soak the almonds in hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.Keep aside.
Peel and chop the carrots roughly into small circles or cubes.
Firstly add 1 cup of water into the instant pot insert.Place the trivet and then place bowl with carrots ,almonds ,dates and 1/2 cup of water.
Note:You can also cook carrots directly in the Instant Pot insert.
Close the lid.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes and Allow 10 minute Natural Pressure Release (NPR) and then release remaining pressure.
Blend the cooked carrots almond dates mixture with little water or milk until completely smooth.
Press SAUTE button. Add ghee into the pot ,once hot, add the carrot almond paste and cook for 1-2 minutes or till the raw smell of the carrots is gone.
Next add the milk to the pot, mix well and let the milk come to a boil. Stir frequently.
Once the kheer just starts to boil, Add the cardamom powder, saffron milk ,mix well and Press Cancel. Kheer will thicken as it cools.
Garnish with pistachios.Serve carrot almond payasam warm or cold.
OTHER INSTANT POT KHEER/PAYASAM RECIPES TO TRY
Checkout for more 12+ instant pot Indian dessert recipes from my blog.
CARROT KHEER RECIPE CARD
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!
Carrot Kheer Instant Pot
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 medium carrot (about 1 cup)
- 15-20 almonds (soaked for 15 minutes and skin removed)
- 8 pitted dates or 1/4 cup sugar
- 2 cups whole milk or almond milk
- 1/2 cup water
- a pinch saffron soaked in 1 tablespoon of warm milk
- 1-2 tablespoons ghee (clarified butter) or vegan butter
- 1/4 teaspoon cardamom powder
- 2 tablespoons pistachios for garnish
Instructions
INSTANT POT METHOD:
- Firstly,Soak the almonds in hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.Keep aside.
- Peel and chop the carrots roughly into small circles or cubes.
- Firstly add 1 cup of water into the instant pot insert.Place the trivet and then place bowl with carrots ,almonds ,dates and 1/2 cup of water.Note:You can also cook carrots directly in the Instant Pot insert.
- Close the lid.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes and Allow 10 minute Natural Pressure Release (NPR) and then release remaining pressure.
- Blend the cooked carrots almond dates mixture with little water or milk until completely smooth.
- Press SAUTE button. Add ghee into the pot ,once hot, add the carrot almond paste and cook for 1-2 minutes or till the raw smell of the carrots is gone.
- Next add the milk to the pot, mix well and let the milk come to a boil. Stir frequently.
- Once the kheer just starts to boil, Add the cardamom powder, saffron milk ,mix well and Press Cancel. Kheer will thicken as it cools.
- Garnish with pistachios.Serve warm or cold.
STOVE TOP PRESSURE COOKER METHOD:
- Follow the process mentioned above for stove top pressure cooker.Give 2-3 whistles and let the pressure release naturally. All the other steps remain the same.
STOVE TOP POT METHOD:
- 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
- Clean the instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
- You can also pressure cook the almonds with peels to retain the nutritional value.
- You can roast some other dry fruits like raisins, cashewnuts in ghee and add it to the kheer.
- Condensed milk can be used for additional rich flavor.
- Add jaggery or palm sugar instead of dates.
- You may serve it warm or chilled.
Nutrition
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
Leave a Reply