Carrot Payasam Recipe

Carrot Payasam is a luscious Indian dessert that harmoniously blends grated carrots and rich milk to create a delicate, creamy pudding. Often enjoyed during festivals, celebrations, or even fasting periods, this payasam stands out for its delightful color, nutty aroma, and irresistibly smooth texture. The gentle simmer of carrots in milk, followed by a touch of saffron and cardamom, infuses each spoonful with a fragrant sweetness that is both comforting and indulgent. Whether served warm or perfectly chilled and topped with pistachios or even a scoop of ice cream, Carrot Payasam is a crowd-pleaser for any occasion.

Carrot Payasam can be a healthier alternative to traditional rice or vermicelli kheer without compromising flavor or richness. The addition of instant khoya (or milk powder and butter combination) lends an extra depth of creaminess while ghee-toasted cashews and juicy raisins add textural contrast. Opt for fresh red carrots if available, but orange carrots work perfectly too. Serve this dessert as a sweet finale to festive meals or as a comforting treat – either way, it’s sure to be remembered.

Carrot Payasam Recipe

Print Recipe

By Malini Serves: 7 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 1 tbsp ghee / clarified butter
• 10 cashew halves
• 2 tbsp raisins
• 1½ cups grated carrot
• 4 cups milk
• ¼ tsp saffron strands
• ¼ cup sugar
• ¼ tsp cardamom powder
• 2 tbsp pistachios
• 1 tsp butter
• ¼ cup milk (for khoya)
• ½ cup milk powder

Instructions

1

Heat ghee in a large pan, then sauté the grated carrots until they soften and the raw aroma fades.

2

Add the milk and saffron, stirring well, and bring the mixture to a gentle boil over medium flame.

3

Simmer, stirring occasionally, for about 10 minutes or until the milk starts to thicken.

4

For instant khoya, cook milk powder with butter and ¼ cup milk in a separate pan, stirring until it forms a soft mass. Crumble and add to the simmering payasam.

5

Mix in the sugar and continue to cook until the mixture thickens to a creamy consistency, about 10 more minutes.

6

Stir in the cardamom powder.

7

Meanwhile, fry cashews and raisins in a little ghee until golden, then fold them into the payasam.

8

Serve hot or chilled, garnished with sliced pistachios.

Notes

Tips:
Use fresh, red carrots if available for the best flavor and color., Grate carrots using a medium grater to maintain texture – avoid fine grating as the carrots can become mushy., Adjust consistency by simmering longer for thicker payasam or less for a lighter version., Serve with a scoop of vanilla ice cream for a contemporary twist.