Rich and flavourful Payasam/ kheer prepared with carrots and almonds. Carrot payasam can be prepared within 30 minutes. Pressure cooker makes it super fast and tasty. Carrot badam Kheer can be prepared for any Indian festival, special occasion, party etc.
As a kid, I was a picky eater when it came to vegetables. Don’t know why, but I always hated carrots and beetroots. Having a big sweet tooth, I accept these vegetables if it in dessert form. Amma frequently prepares sweets like beetroot halwa, carrot halwa and carrot Payasam.
Whenever I see beetroot and carrot in fridge, I always have this urge to prepare sweets. Now a days I have cut down the frequency but today being the first day of the tamil month Aadi (Aadi Friday in some places), thought of making this healthy and special payasam for the auspicious day.
Carrots combined with Almonds makes this carrot payasam super healthy. Making kids eat nuts is a big deal but I am sure if served as a dessert in the form of payasam it is a big yesss😋😋
Saffron not only compliments to the taste but also gives lovely color to the carrot payasam. If you are looking for a party winning dessert, this is perfect. Condensed milk, whole fat milk and evaporated milk makes carrot payasam delicious and creamy.
Pressure cooker makes it so easy. Within 30 minutes the tasty payasam can be prepared. Cooker held for easy cooking of Carrots and almonds cooked in milk.
Whether you serve it chip or hot, carrot Payasam is always a winner✋️✋️
Check out other payasam recipes in TMF,
- Arisi Thengai Payasam
- Carrot Almond Paysam
- Rice Kheer (Paal Payasam)
- Macaroni Payasam
- Badam kheer
- Paruppu Payasam
- Sago kheer
- Macaroni Payasam
Ingredients
- Carrot - 4 medium peeled and cut into big chunks
- Almonds - 1/4 cup + 1 tbsp I used whole, but if you don't like the skin, blanch, remove skin and then use it
- Milk - 3 cup
- Condensed milk - 3 tbsp
- Sugar - 1/2 cup + 2 tbsp
- Cardamom - 2 pods
- Almonds - few for garnish
- Saffron - 1/8 tsp
- Salt - pinch
Instructions
- In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it comes to room temperature blend then into fine puree
- In a sauce pan on medium flame add carrot puree and remaining milk, let them boil for 10 minutes. Add condensed milk, salt and soaked saffron; Boil for 10 more minutes or till they became thick. Add sugar in low flame and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold
Notes
- I have updated final picture recently. Have cooked payasam without Almond skin and so final picture payasam slightly different texture
- A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender
- Turn off the heat and let it cool
Instead of grinding carrots, you can grate them and add. In that case skip cooking carrots with almonds, directly add carrot to the cooked and ground Almonds - If you are vegan, use Almond milk to cook carrot
- Mini carrots can be used instead of regular carrots
- Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
- Same procedure can be followed for beetroot payasam
Pinch of food color can be used - Same procedure can be followed for any kheer - Walnut, Cashew, Pistachio etc
- Payasam can also served as welcome drink for get-together, party etc.
- If you want to avoid evaporated milk add little extra condensed milk for richness
Carrot Almond Payasam:
Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 4
Recipe Category: Dessert
Ingredients:
Carrot – 4 medium peeled and cut into big chunks
Almonds – 1/4 cup + 1 tbsp (I used whole, but if you don’t like the skin, blanch, remove skin and then use it)
Milk – 3 cup
Evaporated Milk – 1 can
Condensed milk – 3 tbsp
Sugar – 1/2 cup + 2 tbsp
Cardamom – 2 pods
Almonds – few for garnish
Saffron – 1/8 tsp
Salt – pinch
Method:
- In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it comes to room temperature blend then into fine puree
- In a sauce pan on medium flame add carrot puree and remaining milk, let them boil for 10 minutes
- Add evaporated milk, condensed milk, salt and soaked saffron; Boil for 10 more minutes or till they became thick. Add sugar and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold
Love the flavour that cardamom adds to a dessert!
Thanks:) yes it makes the dish flavorful
I love carrot payasam , I make it with cashews and almonds , lovely 🙂
Happy to know that you too like carrot Payasam:)thanks Malar, you grind cashew along with Almonds? nice
Yes Vidya cook and grind both with carrots
Next time I will add cashew and try, thanks for the idea Malar:)
Sure Vidya 🙂
Another carrot recipe that is tempting me! This sounds delicious Vidya! I was happy you didn’t add beetroots…not brave enough to give that a go yet. 😉
Thanks Lori:)Guess you don’t like beetroot, I can understand. I was like this before:) I never tried beetroot in gruel but beetroot halwa( thick pudding) is good Lori
Wow! I had heard a out carrot payasam but not tried so far.. Surely try this easy recipe 🙂 Thanks a lot!
I wanted to say,
Wow! I had heard about carrot payasam but not tried so far.. Surely will try this easy recipe 🙂 Thanks a lot!
Thanks Sindhu:) its easy to prepare do try
Have never heard about this. Can’t wait to try 🙂
Thanks Charanya:) I am sure it will be vegan version from you. While writing notes I was thinking about you dear
Awww. you are the sweetest <3
🙂
Wow I love carrot payasam and this one with almond looks fab….wil give a try and let you know. ..thanx for this wonderful recipe…..
Glad that you like it:) Chitra, Do try with almonds, its rich and healthy
hmmmmm I am not a big fan of carrots , although i like eating them raw.. maybe try this sometimes and test it on a friend he he he 🙂
Thanks:) Sure do try and let me know
Yummy 🙂
Thanks Shams:)
OMG the flavor combinations in this are to die for. I love saffron and cardamom. Almonds, milk and sugar??? YUM!
Thanks Amanda:) it was so flavorful
🙂 wow that’s great, thanks:)
🙂 Wow that’s great thanks
Great post at right time 🙂 All the vrathams are gonna start from next week and I need to make payasams for all vrathams as neivediyam. Got a new recipe now 🙂
Thanks Srividhya:-) Glad that you like it, festive time lots of sweets in coming days. I always have confusion what to cook
Looks great!
Thanks Loretta:)
Thanks Erika:)
Woww this is a new way of making payasam n i would like to try it. Thanks for sharing
Thanks Shella:) I am glad that you liked Do try and let me know
This is interesting and what’s better is that it’s not a scary color after it’s made. Sometimes colors make it really hard for me to eat something – especially if I’ve not tried it before.
Thanks Jenn:) totally agree sometime after cooking the color makes the food unappetizing. Glad you liked
What a lovely way to get the kids eat sweet which is healthy. Very nice recipe
Thanks Preethi:)
Love the flavors in this soup – carrots, almonds, condensed milk AND saffron. Yum!
Thanks Monica:)
Love the colour vidya!!and the saffron threads too!!Delicious!!
Thanks dear:)
Thanks Allison:)
Delicious carrot payasam I haven’t tried yet. But sure going to try next time.
Thanks Swathi:) Do try and let me know
Lovely Carrot Almond Payasam Vidya 🙂
Thanks Linda:)
Yum…was looking something easy to make..shall try…
Thanks Natasha:)
This looks quite tasty. I like the cardamom and coconut milk.
Thanks:) yes it was flavorful
This sounds really wonderful. A great summertime dessert.
Thanks Suzanne:) yes totally agree