HOLI TREAT: Quick, tasty & healthy Carrot Kheer in 20 minutes!
Uh-huh? You’ve already kept your Holi colors & siphons ready & colors are already in the air.
Today, to envelope your Holi celebrations with the most tasty & healthy flavors, here’s my first blog post over a recipe! Here’s Carrot Kheer or Carrot Payasam for you, which is very much a part of the Indian cuisine. OH! If you say that my recipe to making turmeric tea was the first; well, that wasn’t a full-fledged recipe to a main course meal, starter nor a dessert, but for a healthy weight loss.
And before I could dive over & over again into the finest descriptions about the taste of the carrot kheer, here’s what you could know about the goodies it comes with. So, take a look, honey! 🙂
What’s healthy about it?
Carrots – Carrots are great for your heart, skin & eyes for the amount of anti-oxidants, beta-carotene & vitamin A in them. They are less fattening as compared to the other common main ingredients into kheer/payasam varieties. That’s because carrots are known to fight bad cholesterol & therefore, digest fat well. All the more, carrots also protect one from cancer.
Pistachio seeds – Apart from being irresistibly tasty to crunch upon, pistachio or pista seeds are good in terms of blood pressure & sugar. These also are a great deal for people trying to lose weight as they fight cholesterol. Pistachio seeds, most significantly, are rich in proteins & low on calories.
Cashewnuts – Cashewnuts are a powerhouse of vitamins & are high in fiber. Contrary to the belief that these promote fat gain, they are indeed a perfect example of ‘good fat’.
Ghee – Ghee promotes a healthy weight loss, provides satiety & contains lots of fat-soluble vitamins, while adding to taste.
What’s absolutely great about it?
You can give this carrot kheer to your baby as young as 6 months! Doesn’t that make you more happy & excited?
So, let’s head over to the recipe!
How to make Carrot Kheer/Payasam?
Preparation Time: 10 minutes
Cooking Time : 10 minutes
Serves : 5-6
Carrots – 500 grams
Pasteurized milk – 1 litre or 750ml (based on your consistency choice)
Sugar – 6-7 tablespoons
Ghee – 3 tablespoons
Soaked Cashewnuts – 10-12 nos.
Pistachio seeds – 12-14 nos.
Powdered Cardamom – 1 teaspoon
- Soak cashewnuts in lukewarm water for about 10 minutes. Also, peel the washed carrots & put them for boiling. I normally boil them in the pressure cooker; so that makes it faster.
- Rinse the water from the carrots & set them to cool. Or you could just place them under the fan.
- Chop the boiled carrots & add them into the blender jar. At the same time, add the soaked cashewnuts to the blender too, to make a smooth blend looking like this. Cashewnuts add a lot of natural sweetness to the carrot paste, thereby reducing the need for sugar required later.
- In a wok or a kadhai, add ghee. Wait for it to warm for about 5-10 seconds before adding the carrot-cashew paste. Add a little water if you do not want a thick consistency for the carrot kheer.
- Add milk & keep stirring so as not to get the bottom burnt.
- Wait for a slight simmer before adding sugar.
- Stir further while adding the cardamom powder.
- Wait for the kheer to come to a boil.
- Wait for it to cool before serving as you hold your temptations back 😉 The hot version may not be as appealing as the warmer or chilled one.
- Garnish with the ground pistachio seeds. You could grind the seeds to either form a coarse or fine powder, depending upon your liking.
You’re all set for your Holi dessert.
The perfect CARROT KHEER/PAYASAM!
Let me know how you’re going to relish the kheer this festive season in the comments.
Here’s me wishing you & your family a very happy & enjoyable HOLI!