Carrot Kheer | Carrot Payasam
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (6)

Carrot Kheer | Carrot Payasam

NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 7%
CARBS 45G35% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER39G TOTAL SUGAR
FAT 37G65% OF CAL
24G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Indian dessert made with carrots, coconut milk, cashews, and raisins sweetened with jaggery. Warm and comforting, with aromatic cardamom.

dessertindiangluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3 carrots (- medium to large, peeled and chopped roughly)
  • ¼ cup water (- to blend carrots)
  • 3 to 4 green cardamoms (- powdered and crushed or ½ teaspoon green cardamom powder)
  • 1 cup coconut milk (- Thin or add water instead - check point 2 in notes below on how to thin coconut milk)
  • 1 cup Coconut Milk (- Thick)
  • ½ to ¾ cup jaggery powder (or add as required (depending on the sweetness of the carrots))
  • ½ cup water (- for dissolving the powdered jaggery)
  • 2 tablespoons cashews (- halved or whole)
  • 1 tablespoons raisins
  • 1 pinch rock salt ((edible and food grade), optional)
  • 2 to 3 tablespoons oil (or ghee (clarified butter))
PREP
15M
SODIUM
79MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.