Today I have a very simple kheer / Payasam recipe using carrot and Sabudana or Sago. This Carrot Sago Kheer Recipe was one of those dishes that Lil Dude ate willingly in spite of knowing that there is a vegetable in the dish!

Apparently his Science Mam had mentioned that carrots are good for the eyes and one must eat it without a fuss and so lil Dude now loves Carrots!!

Later he also told me that his Mam had mentioned some other vegetables and fruits but he had forgotten the list and only remembered Carrots and so he wanted to be a good kid and will eat more of Carrots!I wish he remembered the full list his Mam mentioned and make life easier for me!!


Anyway, this kheer was prepared for this weeks Blogging Marathon where I chose to make Colorful dishes,meaning the dishes must use natural food colors instead of using artificial colors to make the dish attractive.

Carrot lends a pretty shade to this dish and combined with sago, this kheer has a nice texture too.

I have made this a vegan dish by using coconut milk instead of the regular milk. It tasted super delicious and all the bowls were licked clean!

Step by step method to prepare Carrot Sago Kheer Recipe

Soak Sago in warm water for an hour till it turns a little translucent.Drain and pressure cook it with enough water till it is soft.Drain and discard the water and keep aside the cooked sago.

Chop the carrot and cook it till soft. Keep aside.

Soak melon seeds, almonds,cashews for half an hour. Drain and discard the water and take the nuts in a mixie jar. Put in the cooked carrot. Grind to a smooth paste adding a little of the water used to cook the carrot.

Take this ground carrot mixture in a pan .Add the cooked sago ,coconut milk, sugar and give it a mix.When it comes to a boil, remove from heat.

Heat oil in a small pan and add broken cashews.Fry till golden brown, Drain and add to the kheer.

Serve warm / Chilled.

Note:

  • Boiled beet can be used instead of carrot.
  • Regular milk / almond milk etc can be used instead of coconut milk.
  • Similarly ghee can be used to fry the cashews.
  • To make this even more richer, grind a handful of grated coconut along with the nuts and carrots.
5 from 1 vote
Carrot Sago Kheer Recipe

A delicious vegan kheer with the goodness of carrots!

Course: Dessert
Cuisine: Indian
Servings: 4
Author: PJ
Ingredients
  • 1/4 cup Sago
  • 2 numbers Carrots
  • 10 numbers Cashewnut
  • 4 numbers Almonds
  • 1 teaspoon Melon seeds
  • 2 cups Coconut milk
  • Sugar to taste
Instructions
  1. Soak Sago in warm water for an hour till it turns a little translucent.Drain and pressure cook it with enough water till it is soft.Drain and discard the water and keep aside the cooked sago.

  2. Chop the carrot and cook it till soft. Keep aside.

  3. Soak melon seeds, almonds,cashews for half an hour. Drain and discard the water and take the nuts in a mixie jar. Put in the cooked carrot. Grind to a smooth paste adding a little of the water used to cook the carrot.

  4. Take this ground carrot mixture in a pan .Add the cooked sago ,coconut milk, sugar and give it a mix.When it comes to a boil, remove from heat.

  5. Heat oil in a small pan and add broken cashews.Fry till golden brown, Drain and add to the kheer.

  6. Serve warm / Chilled.

Recipe Notes
  • Boiled beet can be used instead of carrot.
  • Regular milk / almond milk etc can be used instead of coconut milk.
  • Similarly ghee can be used to fry the cashews.
  • To make this even more richer, grind a handful of grated coconut along with the nuts and carrots.

This post is for Blogging Marathon #94, Week 4, Day 2, where I have chosen the theme – Colorful dishes

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

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6 thoughts on “Carrot Sago Kheer Recipe”

  1. I am loving the addition of carrots as it gives an amazing golden hue. Kids would follow anything when their mama said so and so it will surely make your life easier if you can get the whole list.

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