Carrot badami payasa recipe | Carrot badam payasa | Carrot almond payasa | Carrot badam kheer
By Latha on April 8th, 2016
Carrot badam payasa or carrot almond kheer recipe explained with step by step pictures and a video. Carrot badami payasa is a tasty dessert prepared using carrot, badam (almond) and milk. Carrot badami payasa is a kids friendly recipe. Also it is very easy and highly nutritious dessert. You can find a collection of recipes using carrot on this website.
If you remember in my pineapple payasa post, I have written about my mother-in-law and her passion towards payasa. So again this is another payasa or kheer recipe, which I learnt from her.
If you are looking for more payasa or kheer recipes then do check my halu payasa or rice kheer, shavige or vermicelli payasa, gasagase payasa, hesaru bele or mung dal payasa and pineapple payasa recipes.
If you are looking for more sweet recipes then do check our carrot halwa, rava laddu or rave unde, fried gram laddu or putani unde, badam burfi, halu bai, thambittu, kumbalakayi halwa or kashi halwa, rava kesari bath, banana halwa, athrasa or kajjaya, coconut burfi and badam puri recipes.
I have prepared a video on this payasa or kheer recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 1 hour
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 medium sized carrot
- 20 - 25 badami / badam / almond
- 1 cup water (includes the water used for cooking and grinding)
- 1 cup milk
- 1/4 cup + 2 tbsp sugar (or as per your taste)
- 1 tbsp broken cashews
- 10 raisins
- A big pinch of cardamom powder
- 2 tsp ghee
Instructions for making carrot badami payasa or carrot badam kheer:
- Soak badami or almond in hot water for 1 hour. You can also cook it in a pressure cooker by making 1 whistle to reduce the time.
- Wash and cut the carrot into large pieces. Peel the almonds. Now transfer carrot pieces and peeled almonds in to a pressure cooker, add in required water and cook it by making 2 whistles. Please note, cooking almond is optional.
- Wait until the pressure subsidies and the cooked ingredients are cool. Drain the water and set it aside. We will be using this later.
- Now take only the almonds in a mixie jar.
- Add in required water and grind the almonds into a smooth paste.
- Add in the cooked carrot pieces.
- Grind it again into a smooth paste.
- Transfer the ground carrot and almonds into a large vessel. Add in milk, remaining water (if any) and sugar. Also add in the drained water, which is used to cook the carrot and almond.
- Mix well and bring it to boil. Add in cardamom powder and reduce the flame.
- Now parallely take 2 tsp of ghee in a small pan and roast the broken cashews and raisins.
- Add in the roasted cashews and raisins along with the ghee to the boiling payasa or kheer and then switch off the stove.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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