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Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds. brass spoons by the side
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Carrot Kheer

Delicious Indian style carrot pudding made in the Instant Pot.
Prep Time10 mins
Cook Time17 mins
Natural pressure release time15 mins
Course: Dessert
Cuisine: Indian, North Indian
Servings: 6
Calories: 299kcal


  • 1.25 tablespoon ghee
  • 12 whole cashews halved
  • 2.5 tablespoon raisins
  • 5 green cardamom pods crushed
  • 350 grams peeled and chopped carrots
  • 2 cups whole milk
  • 1 cup water
  • 1 cup sweetened condensed milk


Instant Pot Carrot Ki Kheer

    Roasting cashews and raisins

    • Insert the inner pot into the IP.
    • Turn on SAUTE MODE- NORMAL- 5 mins.
    • Wait for the display to read HOT.
    • When the display reads HOT, add the cashews and saute till they begin to brown.
    • As soon as the cashews begin to brown, add the raisins and saute till raisins are plump.
    • Once cashews and raisins are fried, drain and set aside.

    Pressure cooking carrots

    • To the inner pot, add cardamom and saute for 10 secs.
    • Now, add the peeled and chopped carrots, whole milk and 1 cup water.
    • Mix well. Wait for the milk to begin boiling.
    • Once it begins to boil, press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the lid.
    • Now turn the valve to SEALING.
    • Press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.
    • Allow the cooking cycle to complete.
    • When done, wait for natural pressure release.
    • Once pressure releases naturally, press CANCEL and open the lid.


    • Now, using an immersion blender, blend the carrots and milk to a smooth puree.
    • Add condensed milk and stir to combine.
    • Tip in the cashews and raisins.
    • Mix well.
    • Simmer till the SAUTE CYCLE completes.
    • Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.
    • Our creamy carrot kheer is ready.

    Carrot Payasam / Gajar Kheer Stovetop Method

    • Heat a 3 liter deep pressure cooker with ghee.
    • Add the cashews and fry them till they begin to brown.
    • When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump.
    • Drain and set aside.
    • To the cooker, add chopped carrots and 1 cup water.
    • Pressure cook the carrots for 2 whistles.
    • Wait for the pressure to release naturally.
    • When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.
    • In a pan, heat 1 tablespoon of ghee.
    • Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning.
    • The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins.
    • Now, add boiled milk and mix well.
    • Simmer for 2 to 3 mins on medium flame.
    • When done, add the condensed milk and mix well.
    • Add the fried cashews and raisins.
    • Mix well.
    • Simmer for 4 to 5 mins on medium flame.
    • Once done, remove from fire and set aside.


    Nutrition values mentioned here are a rough estimate and are provided as a courtesy. Please consult a qualified nutrition expert for detailed analysis.
    Instant pot timings may vary depending on geographical locations.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.


    Calories: 299kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 144mg | Potassium: 567mg | Fiber: 3g | Sugar: 35g | Vitamin A: 10013IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 1mg
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