Carrot Kheer In Pressure Cooker – Carrot Payasam Recipe – Gajar Kheer

carrot payasam

Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. 

Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. 
For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.

carrot kheer

Carrot kheer recipe – Gajar ka kheer recipe

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker


Cuisine:
Indian
Category:
Sweet
Serves:
Serves 4
Prep time:
5 Minutes
Cook time:
10 Minutes
Total time:
15 Minutes

INGREDIENTS

1 cup – 250ml

  • Carrot / Gajar – 3
  • Boiled milk – 1/2 liter
  • Sugar – 1/2 to 3/4 cup
  • Cardamom powder – 1/2 tsp
  • Cashew nuts – 5 + 5 for roasting
  • Badam/ almonds – 5
  • Ghee – 1 tbsp
  • Water – if required
  • Saffron threads – to garnish
HOW TO MAKE CARROT KHEER
  1. Wash and peel the carrot. Cut into roundels.
  2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
  3. Grind the carrot and nuts to smooth paste. Add to cooker.
  4. Add milk, sugar and cardamom powder. Boil for few minutes.
  5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
  6. Serve warm or hot. Enjoy !
METHOD – STEP BY STEP PICTURES
  • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.

    • carrot kheer in pressure cooker

  • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.

    • carrot kheer in pressure cooker

  • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.

    • carrot kheer in pressure cooker

  • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.

    • carrot kheer in pressure cooker carrot kheer in pressure cooker

      • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

      Note

      • You can adjust the quantity of sugar as per your taste.
      • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
      • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

      Try this easy, yummy carrot kheer and enjoy !
      carrot kheer in pressure cooker

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      9 thoughts on “Carrot Kheer In Pressure Cooker – Carrot Payasam Recipe – Gajar Kheer”

        1. Chitra

          Yes but add jaggery syrup. Add milk only at the end. Just give one boil in low flame else the mixture will curdle.

          Reply
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