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caoot kheer or carrot payasam

Carrot Kheer / Carrot Payasam

 

Navratri is a significant Hindu festival which is observed for 9  nights and 10 days.During Navratri nine forms of goddess Durga are worshiped.

Maha sasthi is the 6th day of devi pakhsha and marked the formal beginning of Durga puja in Bengol.

Bengolies belive that on the 6th  day Uma ( godess durga) who is identified with parvati the divine consort of shiva comes to home of her father from her husband’s place with her childrens.

 

 

They are formally welcoming godess Uma as a daughter on her  arrival for 3 days trip to her father’s house.

Sathsthi is also a fasting day for bengoli ladies. They do fasting for the goodness of their little ones.They are having fast and eat only once in a day. It’s very special occasion for bengolies.

 

 

After my baby’s arrival I am also doing sasthi for last 3 years. We take luchi, aaloo  dum, malpua and kheerin lunch.And this year lakhmi pujo is also falling on the same day with sasthi pujo.

For this occasion of sasthi pujo and lakhmi pujo I made this carrot kheer with almond for prasad purpose. I often make this carrot kheer in festival days when I  run out of time but need to prepare a few sweet dishes.

 

 

The rich , creamy carrot kheer always bring smile to my family . Carrot kheer is delicious and tasty.It is made using carrot, milk, nolen gur (date palm jaggery) and almonds.carrots are healthy as these are rich in vitamin A & K.carrots are also most widely used & enjoyed vegtable in the world.

 

INGREDIENTS ::

Carrot – 2 small or 3/4th cup grated

Milk – 3 ½ cups

Almonds – 6 to 7 no (blanched)

Cardamom powder – 1/2 tsp

Date palm jaggery – ½ cup+ 1 tbsp (grated)

Ghee/ vanaspati – 3 tsp

 

METHOD OF PREPARATION ::

In a wide pan or wok, heat ghee.When its warm, add grated carrot and fry for 1-2 minutes.

Now add ½ cup of milk and let it boil.

Cover it, cook it for 3-4 minutes till carrots are cooked.

Cool this.

Take out cooked carrot and milk keeping 2 tbsp in the pan.

Blend the cooked carrot with blanched almond in a mixer and make paste.

Boil remaining milk in a heavy  bottom pan, and reduce it to half.

Add 2 tbsp of cooked grated carrot and carrot- almond paste  to the boiling milk and stir continuously.

Cook it for few more minutes till the kheer thicken.

Add cardamom powder along with grated jaggery.

Mix for 1 minute and switch off the flame.

Its done now, but must chill the kheer before serving.

 

TIPS::

Suagr can be used instead of jaggery.

If jaggery is to be used add a  little rose water to improve its flavour.

If you want , blend all the cooked jaggery and use it in the kheer.

Add dry fruits of your choices .

 

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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