An Indian dessert drink made with carrots and almonds
This is my take on the very famous dessert of India known as Kheer in Northern India and Payasam in the South. This is a medley of my mother’s and sister-in-law’s recipes. They both make amazing desserts and this is one of my absolute favorites !
A very easy, quick and highly customizable recipe, that packs so much flavor and if I may, some nutrition as well ! You can modify the sweetness based on your taste preferences.
Kheer or Payasam is made when it is time to celebrate, as a symbol of happiness and also gratitude for the prosperity bestowed upon a family. There are many many varieties of payasam/ kheer recipes. Rice, vermicelli, tapioca pearls, broken wheat, millets, fox nuts, etc., are some of the popular examples. Using nuts like cashews, almonds, walnuts are also very common. For the sweetener palm jaggery, cane jaggery, raw sugar, etc are used.
I made this Carrot Almond Kheer on the occasion of one of the most significant Hindu festival – Navarathri / Dussehra.
|Prep Time : 30 minutes (if using whole almonds, check Notes)||Cook Time : 15 minutes|
|Ease Level : 😃||Makes about 2 quarts|
Recipe : Carrot Almond Kheer
- Carrots – chopped – 250 grams
- Almonds – whole – 300 grams
- Organic cane sugar – 3/4 cup or to taste
- Saffron – a few strands
- Milk – 2 cups plus 1 cup reserve
- Water – 1 cup
How to :
Prep Work :
Soak the whole almonds in hot water for 20 minutes. Or if you have the time, soak them overnight.
Once they look plump, peel the skin off the almonds and add them to a stainless steel bowl that is Instant Pot friendly.
Wash and peel the carrots and slice them into 1/2 inch thick rounds. They will cook faster this way and are easy to chop as well !
Add the sliced carrots over the peeled almonds, add 1 cup of water and place it inside the prepped inner pot of the Instant Pot. Turn it on High Pressure for 4 minutes. Release pressure carefully as soon as timer is done.
To make the Kheer :
- As soon as you remove the cooked almonds and carrots from the IP, add it to a blender jar with 2 cups milk of choice, 3/4 cups sugar and blend until it is smooth.
- Next add this mixture to a saucepan that can hold at least 3 quarts and turn on the heat to medium. We do not really need to cook anything here, just to warm them up so the flavors blend in well.
- Next add some saffron strands dissolved in some warm water.
- Add the reserve 1 cup of milk if you find the kheer too thick. The thickness of this drink is completely your choice. Add more milk if you like it thinner.
- Once you start seeing bubbles along the edges of the saucepan, turn off the heat and remove the saucepan from it.
- Serve warm or chill in the fridge and drink. Absolutely delicious either way !
- Use whole almonds or sliced almonds or slivered almonds. If using slivered or sliced, just soak in hot water for 5 minutes to soften them. Cook for 2 minutes in the Instant Pot. They work the best for open pot cooking as well.
- Make this Kheer using carrots entirely or almonds entirely, they still yum ! Adjust sweetener based on what you use. Carrots will take lesser sugar.
- Instead of milk, use any plant based milk of choice to make it vegan. Skip almonds and blend the cooked carrots in almond milk for a quick vegan version. Use unflavored, unsweetened almond milk if you are going to heat it up.
- For sweetener use dates, coconut sugar, jaggery, palm jaggery, agave, or whatever you like. I do not have exact alternate measurements for these.
- Use sweet potatoes instead of carrots if you feel adventurous !
- I highly recommend saffron, but use cardamom instead as well.
This is one of those highly recommend, must try Indian desserts, a sure crowd pleaser and easy to make !! I hope you will enjoy it as much as we do ! Thank you for stopping by !