Carrot Badam Kheer is another South Indian Sweet made almost on all occasions. Yesterday was Kaarthigai Deepam and wanted to make some dessert to offer God as Prashad. I had Carrot and Badam handy so made this Kheer. Generally, we call this as Carrot Badam Payasam.
This kheer is made using milk, carrot, badam, and sugar. Badam milk will be in drinking consistency. whereas kheer is little thicker and creamy in consistency. Usually, the carrot is boiled, blended using a mixer and used in kheer. But this time I grated the carrot and fried in ghee and made this kheer. It turned out well. I loved carrot in each bite and it tasted divine. This is very simple and easy to prepare. The whole process took around 25 minutes only.
You may also be interested in Sweet Modak, Rava Ladoo, Paneer Kalakand, Mysore Pak.
- 2 Cups Carrot grated
- 2 Cups Milk full fat
- 1 handfull Almond/Badam 25-30
- 1/4 cup Sugar
- 1 tsp Cardamom/Elachi powder
- 1 pinch Saffron
- 2 tbsp Ghee
- 1 tsp Pistachios/Pista to garnish
- Keep all the ingredients ready. Soak saffron in a tbsp of warm milk. Soak almond in hot water for half an hour and peel the skin. Add a quarter cup of water to peeled almond and grind it to a smooth paste and set aside.
- Heat the Kadai, add ghee. Once ghee gets heated, add grated carrot and saute for 3-4 minutes.
- Now add milk, cook for 10-12 minutes till carrot is cooked well. Then add almond paste and cook for another 5 minutes.
- Then add sugar, saffron milk, Elaichi powder and cook for another 5-7 minute till the kheer comes to thick consistency. Garnish with pistachios and serve hot or cold.
- Soak almond in hot water for half an hour or microwave for 2 minutes to peel the skin.
- Soak saffron in a tbsp of warm milk.
- Either use pistachios or almonds to garnish.
- Use full fat milk to get the thick creamy consistency. You can use low-fat milk as well.
Delicious and divine Carrot Badam Kheer are ready for the offering.
Leave a Reply