Carrot Coconut Kheer | Carrot Coconut Pudding

carrot-coconut-kheer

Carrot Coconut Kheer – finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon.

Kheer/Payasam is one of the most preferred sweets during festivals and parties. This is one of the easy and healthy dessert to prepare. Shredded carrots are roasted in ghee then cooked further in coconut milk along with palm jaggery, flavoured with cardamom and cinnamon. This is a versatile gluten-free recipe where it can be made nut free without adding cashews, vegan by substituting ghee with vegan butter or oil. This recipe is especially good for kids who doesn’t like or refuse to eat carrot.

Carrot coconut kheer/ carrot coconut payasam is a healthy and tasty dessert as carrot has vitamin A, antioxidants and other nutrients. Palm jaggery is a healthy sugar substitute in other words it is a nutritious and natural sweetner, loaded with minerals and vitamins and has an intense earthy taste. Coconut milk has sweet, floral and nutty flavour. Coconut cream enhances the flavour. Strong and warm spicy flavours of cinnamon complements the kheer.

A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.. This month’s Alphabet is ‘C’ and I decided to make double ‘C’ recipe Carrot Coconut Kheer.

 

Here is the step by step pictorial description and video of the recipe.

Ingredients:

1 Cup = 240ml

Carrot: 1 cup

Coconut Milk: 1 cup

Palm Jaggery: 1/2 cup

Coconut Cream: 1 tsp

Cardamom Powder: 1/4 tsp

Cinnamon Powder: 1/4 tsp

Cashew nuts: 1 tbsp

Raisins: 1 tbsp

Ghee (pure butter ghee): 2 tbsp

Water: 1/4 cup

Instructions;

Heat 1 tbsp ghee (pure butter ghee) in a pan over medium heat.

Add shredded carrot, cook for 5-6 minutes or until raw carrot aroma vanishes stirring regularly and transfer it to a bowl.

healthy-payasam-recipe

Now in the same pan heat remaining ghee, add cashews, raisins and fry until cashew turn light golden and raisins swell.

carrot-pudding-recipe

In 2nd pan add grated palm jaggery and water, bring it to boil.

healthy-kheer-recipe

 

Stir the mixture and boil until jaggery melts.

carrot-coconut-pudding

In the 3rd pan, add cooked carrot, coconut milk and strained jaggery solution.

healthy-carrot-recipe

On medium heat cook the carrot mixture for 5 – 10 minutes.

coconut-kheer-recipe

Now add cardamom powder, cinnamon powder, fried cashews and raisins, coconut cream, Mix until well combined and simmer for a minute and turn off the heat.

carrot-coconut-payasam

Enjoy delicious carrot coconut kheer either warm or cold.

festival-sweets-recipe

Notes:

Finely grated carrot reduces the cooking time.

You may substite palm jaggery with brown sugar or cane jaggery.

Coconut cream enhances the flavour, you may skip it if you do not like intense flavour of coconut.

Carrots get sweeter after cooking so you might need less jaggery.

Add palm jaggery depending on how sweet carrots are or your preferred sweetness.

Add any dry fruits of your choice.

For vegan version substitute ghee with vegan butter or oil.

I have used store-bought coconut milk, you can use home-made coconut milk as well.

Strain jaggery solution to remove impurities if there is any.

4.67 from 9 votes
carrot-coconut-kheer
Carrot Coconut Kheer | Carrot Coconut Pudding
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Carrot Coconut Kheer - finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon.

Course: Dessert
Cuisine: Indian
Keyword: carrot coconut payasam, Carrot Coconut pudding,, diabetic friendly recipes, gluten free recipe, Indian festival sweets
Servings: 2
Ingredients
Gluten Free
1 Cup = 240ml
  • 1 cup Carrot finely grated
  • 1 cup Coconut Milk
  • 1/2 cup Palm Jaggery grated/powdered
  • 1 tsp Coconut Cream
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Cinnamon Powder
  • 1 tbsp Cashew Nuts
  • 1 tbsp Raisins
  • 2 tbsp Ghee (pure butter ghee)
  • 1/4 cup Water
Instructions
  1. Heat 1 tbsp ghee (pure butter ghee) in a pan over medium heat.

  2. Add shredded carrot, cook for 5-6 minutes or until raw carrot aroma vanishes stirring regularly and transfer it to a bowl.

  3. Now in the same pan heat remaining ghee, add cashews, raisins and fry until cashew turn light golden and raisins swell.

  4. In 2nd pan add grated palm jaggery and water, bring it to boil.

  5. Stir the mixture and boil until jaggery melts.

  6. In the 3rd pan, add cooked carrot, coconut milk and strained jaggery solution.

  7. On medium heat cook the carrot mixture for 5 - 10 minutes.

  8. Now add cardamom powder, cinnamon powder, fried cashews and raisins, coconut cream, Mix until well combined and simmer for a minute and turn off the heat.

  9. Enjoy carrot coconut kheer either warm or cold.

Recipe Video

Recipe Notes

Finely grated carrot reduces the cooking time.

You may substite palm jaggery with brown sugar or cane jaggery.

Coconut cream enhances the flavour, you may skip it if you do not like intense flavour of coconut.

Carrots get sweeter after cooking so you might need less jaggery.

Add palm jaggery depending on how sweet carrots are or your preferred sweetness.

Add any dry fruits of your choice.

For vegan version substitute ghee with vegan butter or oil.

I have used store-bought coconut milk, you can use home-made coconut milk as well.

Strain jaggery solution to remove impurities if there is any.

Save later for Pinterest

 

indian-carrot-coconutmilk- pudding

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