Carrot and Pumpkin kheer / Carrot and Pumpkin Payasam

Hey guys it’s Tuesday and I am back for another post. It’s the festive season and  Ganpati bappa  is here to bless us all for all the new beginnings and happy endings. What better than a sweet dish or dessert to welcome him? May be a very healthy and nutritious sweet? I have tried a variation of the carrot kheer this week it’s carrot and Pumpkin kheer and I am so glad to tell you this turned out so well.

A healthy smooth and creamy dessert for your loved ones to kick start the festive season.

This kheer has 5 simple ingredients and is super easy to make and the goodness to carrots and pumpkin makes it very healthy. I am sure you won’t be amazed to know that I keep asking all my friends, family and readers  for new recipes or any recipe that they find interesting. Thus I keep getting new ideas for my to do’s or to cook list, in fact its such a long list that some of the dishes I have been planning since ages to try. A humble request to all my darling friends, family and readers: guys please don’t kill me for not trying those recipes yet and please still keep sending the suggestions. Honestly I love them and they are there in my mind &  whenever I get the chance I try them.

So now I that I have managed all my PR let me come to the point. I wanted to tell you one of my sweetheart friend’s suggested this recipe for Carrot Kheer / Carrot Payasam to me a few months ago, and now that when I was going to try that and opened fridge saw some pumpkin in the fridge thus this change in plan and we have the Carrot and pumpkin kheer / Carrot and Pumpkin Payasam. Payasam is normally a South Indian term for kheer there is a variety of payasam made with either milk or cocnut milk. Some Payasam use jaggery/ gur instead of sugar , however i prefer sticking to sugar as sweetener to my kheers and payasams as i like the taste over jaggery.  You may  like my recipe for Moong Dal Payasam another healthy and nutritious dessert .

Carrot and Pumpkin Kheer_1

Talking about the taste, its a creamy kheer and if you don’t add any nuts to it it will be all smooth, with mild sweet flavors of carrot and pumpkin and a nice aroma and flavor of cardamom. As it is not chunky it makes very good baby food , in fact one of my friends recently told me that carrot kheer is very good to eat during pregnancy (no wonder right?).

This is a simple recipe where you boil the pumpkin and carrot together and puree them, mix them with a boiled milk and add condensed milk and cardamom powder and nuts if you like. Easy peasy yes it is however we need to keep a few things in mind like:

  • When you boil the carrots, pumpkin and milk together milk might end up splitting  (depends on the sweetness of carrot and pumpkin) or later when you mix the puree to milk it may separate. So make sure not to boil the milk after mixing the puree. Just keep the simple step in mind and you are good to go. Read notes in the recipe too. 

So let’s check out the detailed recipe for creamy smooth and lovely healthy dessert the Carrot and Pumpkin Kheer / Carrot and pumpkin Payasam.

Carrot and Pumpkin Kheer
Serves 4
A rich and creamy dessert made with carrot and pumpkin puree and milk
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. Carrots: 4 Medium
  2. Pumpkin cubes: 1 cup
  3. Milk :1 ltr + 1 cup
  4. Green cardamom:2-3
  5. Cardamom powder:1 tbsp
  6. Ghee : 1 tbsp
  7. Condensed Milk: 1/2-3/4 can/ 150- 200 ml***
  1. Wash peel and dice the carrots.
  2. In a pressure cooker add a tbsp of ghee and once warm add cardamom pods.
  3. Now add the diced pumpkin and carrots add 1 cup milk and let it cook for 2 whistles.
  4. Meanwhile keep the rest of the milk and let it boil for at least 10 minutes or until it reduces to 3/4.
  5. Now remove the cardamom pods and blend carrot and pumpkin to a thick puree.*
  6. Add this puree it to the simmering milk and mix well.**
  7. Add 150 ml of condensed milk and keep mixing let it simmer for 5 minutes. Taste and if you need more sugar add more condensed milk.
  8. After simmering for 5 more minutes add cardamom powder and turn of the flame.
  9. Serve hot or chilled.
  1. * Don't worry if the milk separated while pressure cooking. Still go ahead in puree it, just make sure the puree is not sour / bad tasting before mixing it to the milk.
  2. ** Even if the milk doesn't separate while pressure cooking, make sure not to boil the milk after adding the puree as it might still separate, so just keep simmering to the desired consistency.
  3. ***You may just use sugar and omit condensed milk, I suggest reducing the milk to 1/2 before adding puree and simmering and adding sugar to taste towards the end.
  4. You may also add your favorite nuts fried in ghee to add crunch.

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