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Vegan Carrot Kheer | Carrot Payasam

A simple and flavorful Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Srividhya G


  • 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.


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


  • 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.