By Rajlakshmi
April 29, 2026
Carrot kheer, also known as carrot payasam in South India, is one such nutritious kheer. It is simple, quick and fuss-free to prepare, and it may be served warm or cold.
3 medium carrots, peeled and chopped roughly 3 to 4 green cardamoms, powdered 1 cup thin coconut milk 1 cup thick coconut milk ¾ cup grated jaggery or as required ½ cup of water A handful of cashews, halved A handful of raisins 1 pinch rock salt 3 tablespoons ghee
Boil the carrots in water till they become soft and completely cooked. Stir jaggery in ½ cup water and mix till the jaggery is dissolved.
When the carrots are warm or cooled, blend them, adding ¼ cup of water to a blender.
Mix the carrot puree, thin coconut milk, jaggery solution, and salt in a pot or kadai and keep on a low flame.
Gently heat through and occasionally stir. Don’t bring the mixture to a boil. Just let it get heated.
When you see steam vapours floating on top of the payasam, switch off the fire.
Stir in the thick coconut milk. In a small pan, heat oil or ghee. Add the cashews, raisins and cardamom powder.
Serve the carrot payasam hot, warm or cold.