Instant Pot Carrot Payasam | Instant Pot Creamy Carrot Kheer

Carrot Kheer is a delicious, creamy kheer or payasam made in the Instant Pot. Perfect for festivals or any celebrations.

India’s a land of festivals, and in most homes festivals are incomplete without a kheer (pudding). Called Payasam / Kheer / Payesh / Payasa in various parts of India, it usually signifies the end of a festive meal. 

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History of Payasam in India

Payasam, also known as kheer, is a traditional sweet dish that originated in the Indian subcontinent. It has a rich history and is an integral part of Indian cuisine, particularly during festive occasions and religious ceremonies. Let’s explore the history of payasam in India.

The origins of payasam can be traced back to ancient India. The mention of a similar dish called “payasa” can be found in ancient Sanskrit texts like the Vedas and the Mahabharata, which date back thousands of years. Payasa was a sweet dish made by boiling rice or grains in milk and adding sweeteners like jaggery or honey.

Over time, payasam evolved and became more diverse in terms of ingredients and flavours. Different regions in India developed their own variations of payasam based on local ingredients and culinary traditions. For example, in South India, where rice is a staple, payasam is often made using rice as the main ingredient.

In Kerala, a state in South India, payasam holds great significance and is an integral part of their cultural and religious practices. The famous Aranmula Boat Race, a traditional event held during the Onam festival, includes the preparation and distribution of a large quantity of coconut milk based payasam to the participants and spectators.

In North India, payasam is known as kheer and is made using ingredients like rice, vermicelli, or broken wheat, cooked in milk and sweetened with sugar or condensed milk. It is often flavoured with cardamom, saffron, or nuts like almonds and pistachios.

During festivals such as Diwali, Eid, Holi, Navratri, and Raksha Bandhan, payasam is prepared in households across India as a symbol of celebration and auspiciousness. It is also served as a prashad (holy offering) in temples and distributed among devotees. Many celebrations like birthdays, birth of a baby and other auspicious events are also punctuated with a kheer made with local ingredients. Milk or coconut milk forms the base for most of the kheer variants in indian cuisine.

Today, payasam remains a popular dessert in India and is also enjoyed in neighbouring countries like Bangladesh, Nepal, and Sri Lanka. It has even gained international recognition and is appreciated by people around the world for its creamy and indulgent taste.

The history of payasam in India is deeply intertwined with the country’s cultural, religious, and culinary heritage. It continues to be cherished and enjoyed as a traditional sweet dish that brings joy and togetherness during special occasions and celebrations.

What are the different grains / ingredients for Payasam that are generally used ?

In addition to rice-based payasam, there are several other variations made with ingredients like semolina (rava), vermicelli (shavige / Semiya), sabudana (tapioca pearls/ Javvarisi/ sago), Khus khus (gasagase), coconut, lentils (dal), carrots, pumpkin, and even fruits like jackfruit, banana or pineapple. These variations reflect the diversity of Indian cuisine and regional preferences. Another creamy and quick to make Kheer is Arisi Kesari Pal Payasam (Rice + saffron kheer). Another quick dessert you can whip up for #diwaliparty or #Holi is this Cornflakes Rabri

FAQs / Tips to make this Instant Pot Creamy Carrot Payasam

1. Can I make this Kheer Vegan? Most certainly yes, a plant based milk can be used. When I made it the second time for a friend who had a special diet requirement, I made it with Almond Milk. If you do make a vegan version, please do leave a comment below. If making 100% vegan, skip the ghee too for sautéing the carrots.
2. Can I make this in the Pressure cooker / Open pan instead of an Instant Pot ? Yes, definitely. The cook time for an open pot might definitely be longer. If using a Pressure Cooker, be sure to cook it pot in pot rather than directly in the pan as the milk might split / scorch if cooked directly.
3. Can I skip the Moong Dal in this payasam ? Moong dal gives the creaminess and body that this payasam needs. So, if you are skipping it, you might want to use full cream milk instead of the toned milk I used.
4. How can I prevent the IP from giving burn notice especially while cooking milk? Make sure to deglaze the pot before closing the lid. This will prevent BURN notification in the IP. Also, add 3-4 tsp of water to the kheer before closing the lid, especially if using full cream milk

Other payasam / kheers you might like on the blog:

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Prep time – 10 mins | Cook time – 15 mins | Serves – 4 

Cuisine – Indian ; Course – Dessert

Ingredients for Instant Pot Carrot Payasam

• 200 grams Carrot, cubed
• 2 tsp Ghee (clarified butter)
• 600 ml milk
• 2 TBSP Split Green gram (Moong Dal)
• 1 pinch saffron
• 2/3 cup Sugar 
• 3 Cardamom pods
• 1/8 tsp vanilla extract (opt.)

How to make Instant Pot Carrot Payasam

1. First powder the cardamom pods along with the sugar.
2. Soak the moong dal in hot water for 10 minutes.
3. Set Instant Pot to Saute Mode (8 minutes).
4. Once hot, add ghee and saute the cubed carrots for 3-4 minutes till the raw smell disappears
5. Once the raw smell disappears, add the soaked and drained moong dal.
6. Saute well.
7. Once the moong dal softens a bit, add half of the milk and mix well.
8. Let the milk come to a low simmer.
9. Cancel SAUTE and Set Pressure Cook (HIGH) for 8 mins
10. Let the pressure come down on its own (NPR 15 mins)
11. Open the lid, mash up the carrots + dal + milk mixture with a stick blender till smooth
12. Set IP to Saute mode, add the rest of the milk and blend again.
13. Add the powdered sugar + cardamom at this stage, and let it simmer (on SAUTE mode) till it thickens a bit
14. Depending on the quantity, it can take anywhere from 3-4 mins.
15. At this stage, check sweetness and add more powdered sugar if needed. For us, 2/3 cup worked perfectly fine as the carrots were sweet too.
16. Finish with soaked / raw saffron strands and vanilla extract (if using) 
17. Top with any nuts if desired.
18. Serve warm or cold for a classy dessert. 

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