Kheer/Payasam is a popular milk based pudding popular throughout India. The number of varieties are endless from rice to moong beans and carrots. Carrot Kheer is one of the most popular. Here I used coconut milk, making this more of a South India styled kheer. I did make mine a little thicker than is traditional because that is my preference. I have seen some kheers so thin you can actually drink it, more like a lassi. To me, that is not pudding.
- 2 carrots
- 1 cup coconut milk
- 1 cup milk
- 2 tablespoons toasted vermicelli
- 2 tablespoons dessicated coconut
- 4 tablespoons golden raisins
- 1/4 teaspoon ground cardamom
- 1 pinch of saffron threads
Cook carrots in boiling water until tender. Strain and puree.
In a saucepan, dry toast coconut until golden brown and fragrant.
Add vermicelli, coconut milk, milk, raisins and saffron. Bring to a boil.
Add carrot and reduce to a simmer for 10 minutes.
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