Sunday, October 17, 2010

Carrot Payasam

A very Happy Dussera. May The Goddess of victory shower her blessings on the whole world.

Carrot payasam or carrot kheer is a healthy sweet recipe. A great one during the festive season. Thank you Nannamma (Krupalakshmi Narayana Sastry) for the great recipe.


1/4th kg
Milk (paalu) 1 litre
Sugar 1cup
Fresh cream 2tsp
Cardamom 2
Camphor 1tsp
Saffron 1tsp
Nutmeg (jajikaya) 1tsp
Ghee 1tsp
Cashews 1tsp
Raisins 1tsp
Almonds 1 tsp
Pistachio 1tsp
Melon seed (Chironji/saarapappu) 1tsp


Cut the carrots without peeling them. Boil the carrots for around 20 mins/pressure cook them upto 2 whisltes.

Boil the milk on slow flame till it thickens and is half its quantity. Once done, mix the carrot pulp and boil for another 5 mins. Set aside to cool.

Grind together: cardamom, saffron, nutmeg and camphor and 1 cup sugar.

Add the above ground powder to the carrot mixed milk and stir well.

In a pan/kadai, heat a tsp of ghee. Add cashews, pistachio, almonds, raisins and melon seed and roast them.

Garnish the milk with the ghee roasted dry fruits and fresh cream (optional). Carrot payasam or carrot kheer is ready. Serve as bhog to the Godess of Victory and savor the delicious kheer.

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