Vegan Carrot Kheer | Carrot Payasam

After starter and main dish, the third recipe is, of course, going to be dessert. :-) You can prepare tons of dessert with carrots.I have already posted carrot cake and carrot halwa. With Karthigai Deepam festival right around the corner, I thought of preparing kheer or payasam. So here comes the Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.

This is a super simple recipe and I prepared it as semi-homemade recipe. I used store bought coconut milk. But preparing coconut milk at home is not difficult either. I have explained it in the notes section. With vegan friends around, I am experimenting a lot of day-to-day vegan recipes. Initially working without any milk products was quite challenging especially when it comes to kheer, as ghee and milk are one of the key ingredients. But coconut milk is a great substitute and you can always use vegan butter for tempering the dry fruits and nuts.

carrotkheerfg

For this recipe, I did not add any tempering and I need to say that this kheer tasted heavenly even without dry fruits, nuts etc. No, I am not exaggerating. The sweet carrot with coconut milk, sugar, cardamom, and cloves is a great combo and this is a perfect dessert for any occasion. We all loved this dessert very much and we gulped it down right after the photo shoot. :-)

Non – Vegan Alternatives:

  • Of course, instead of coconut milk, regular milk can be used.
  • Along with cane sugar, condensed milk can be used for additional rich flavor.
  • You can temper dry fruits and nuts in ghee and add it to the kheer.

 vegancarrotkheer  Ingredients:

  • Carrots – 2
  • Water – 2 cups + 1 cup
  • Cloves – 3
  • Cardamom – 2
  • Cane Sugar – 3/4 cup
  • Thick Coconut Milk – 1.5 cups
  • For garnish – saffron threads

Prep – work:

  • Peel and chop the carrots roughly into small cubes or circles.
  • Dry grind the elaichi and cloves into a coarse powder.

Steps:

carrotpayasamstep1

  • Add the chopped carrots to a heavy bottom pan and add 2 cups of water and let it cook for about 20 minutes in medium heat or until the carrots are soft and tender.
  • After 20 minutes, turn off the heat and let it cool down for about 10 minutes.
  • Drain the carrot pieces and puree them. Do not discard the steaming water.

carrotpayasamstep2

  • Now add this puree to the steaming water and mix well. Add one more cup of water.
  • Add the cane sugar, powdered elaichi, and cloves and simmer it for 5 minutes.

carrotpayasamstep3

  • Then add the coconut milk and mix well.
  • Let it simmer on low heat for 2 to 3 minutes and turn off the heat.

That’s it. Yummy carrot kheer is ready. You can garnish it with saffron threads and drizzle some coconut milk on top.

carrotkheercloserlook

Notes:

  • I cooked my carrots on the stove top. But you can always microwave them or pressure cook them. Use your preferred and convenient way for cooking carrots.
  • Adjust the sugar as per your preference.
  • Instead of using saffron for garnish, you can add them to the kheer also.
  • Any dry fruits or nuts can be used for garnish. 
  • Preparing coconut milk:
  • For 1 half of freshly grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of lukewarm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk. For this recipe, you need thick coconut milk.

Vegan Carrot Kheer

 Sending this for BM 71.Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

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Vegan Carrot Kheer | Carrot Payasam
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
A simple and flavorful Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Srividhya G
Ingredients
  • Carrots - 2
  • Water - 2 cups + 1 cup
  • Cloves - 3
  • Cardamom - 2
  • Cane Sugar - 3/4 cup
  • Thick Coconut Milk - 1.5 cups
  • For garnish - saffron threads
Instructions
Prep - work
  1. Peel and chop the carrots roughly into small cubes or circles.
  2. Dry grind the elaichi and cloves into a coarse powder.
Steps
  1. Add the chopped carrots to a heavy bottom pan and add 2 cups of water and let it cook for about 20 minutes in medium heat or until the carrots are soft and tender.
  2. After 20 minutes, turn off the heat and let it cool down for about 10 minutes.
  3. Drain the carrot pieces and puree them. Do not discard the steamed water.
  4. Now add this puree to the steamed water and mix well. Add one more cup of water.
  5. Add the cane sugar, powdered elaichi and cloves and simmer it for 5 minutes.
  6. Then add the coconut milk and mix well.
  7. Let it simmer in low heat for 2 to 3 minutes and turn off the heat.
  8. That's it. Yummy carrot kheer is ready. You can garnish it with saffron threads and drizzle some coconut milk on top.
Recipe Notes
  • I cooked my carrots on the stove top. But you can always microwave them or pressure cook them. Use your preferred and convenient way for cooking carrots.
  • Adjust the sugar as per your preference.
  • Instead of using saffron for garnish, you can add them to the kheer also.
  • Any dry fruits or nuts can be used for garnish.

Preparing coconut milk:

  • For 1 half of freshly grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of lukewarm water and grind it.
  • Squeeze out the milk and this is the first and thick coconut milk.
  • Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk.
  • For this recipe, you need thick coconut milk.

Non – Vegan Alternatives:

  • Of course, instead of coconut milk, regular milk can be used.
  • Along with cane sugar, condensed milk can be used for additional rich flavor.
  • You can temper dry fruits and nuts in ghee and add it to the kheer.
 
 

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