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Carrot sago kheer - 1

Carrot 1 cup (grated) Sago 1/4 cup* Milk 3 cups + 2 tblsp Saffron 2 pinches Pistachios few Condensed milk** 1/4 cup Ghee 2 tsp *I used 1/2 cup and the volume was more, but we liked it that way. You can reduce to 1/4 cup. **You can add 1/4 cup of sugar instead of condensed milk.

Method:

  • Soak the sago in water for an hour.
  • Wash it few times and drain the water completely.
  • In a heavy bottomed pan add ghee and add the grated carrots.
  • Saute for 2 minutes.
  • Take care not to burn the carrots.
  • Now add the milk to this.
  • Add the soaked sago too.
  • Mix well.
  • Let this boil in a medium flame for 10 minutes. Stir it continuously.
  • Sago may tend to stick at the bottom, so be careful.
  • As we soaked it for some time, it will get cooked soon.
  • Once you see the sago getting transparent, it means it is cooked.
  • Soak saffron in 2 tblsp of warm milk and keep aside for 10 mins.
  • Chop the pistachio also and keep aside. You can add almonds too.
  • Add the saffron soaked milk to this payasam.
  • Mix well.
  • Add the condensed milk and mix well.
  • Switch off the flame.
  • If adding sugar add after switching off the flame.
  • Garnish with nuts.
  • Serve chilled or hot too.
  1. I used the big variety of sago for this payasam, but if you have tiny little ones, we can use that ones and it will look very cute.
  2. You can add cardamom or milk masala in the last.
  3. If you feel the payasam is thick after chilled, just add 2-3 tblsp of milk to this and bring it to a right consistency.
  4. Condensed milk can be replaced with evaporated milk for the Carrot sago payasam.

Method with step by step pictures:

  • Soak the sago in water for an hour.
  • Wash it few times and drain the water completely.
carrot sago kheer 2 - 2
  • In a heavy bottomed pan add ghee and add the grated carrots.
  • Saute for 2 minutes.
carrot sago kheer 1 - 3
  • Take care not to burn the carrots.
  • Now add the milk to this.
  • Add the soaked sago too.
  • Mix well.
carrot sago kheer 3 - 4
  • Let this boil in a medium flame for 10 minutes. Stir it continuously.
  • Sago may tend to stick at the bottom, so be careful.
  • As we soaked it for some time, it will get cooked soon.
  • Once you see the sago getting transparent, it means it is cooked.
  • Soak saffron in 2 tblsp of warm milk and keep aside for 10 mins.
  • Chop the pistachio also and keep aside. You can add almonds too.
carrot sago kheer 4 - 5
  • Add the saffron soaked milk to this payasam.
  • Mix well.
  • Add the condensed milk and mix well.
carrot sago kheer 5 - 6
  • Switch off the flame.
  • If adding sugar add after switching off the flame.
  • Garnish with nuts.
  • Serve chilled or hot too.
Carrot sago kheer - 7
  1. I used the big variety of sago for this payasam, but if you have tiny little ones, we can use that ones and it will look very cute.
  2. You can add cardamom or milk masala in the last.
  3. If you feel the payasam is thick after chilled, just add 2-3 tblsp of milk to this and bring it to a right consistency.
  4. Condensed milk can be replaced with evaporated milk for the Carrot sago payasam.