Carrot Payasam (Kheer)

This is a different take on regular payasams made with milk/coconut milk, and rice, vermicelli, rice flakes or wheat. This creamy dessert is yummy served warm or cold (I personally love it cold).

Ingredients

Roughly chopped carrots – 2 cups

Sugar – 1 cup

Milk – 4 cups

Cardamom powder – ½ tsp

Raisins – 2 tbsps

Cashews – 2 tbsps

Saffron – a few strands (optional)

Ghee (clarified butter) – 1 tbsp

Method

Boil the carrots until they are tender.  Once they have cooled a bit, blend to make a smooth paste. Pour the milk into a heavy bottomed vessel, like a pressure cooker, and put it on medium heat. Add the carrot paste and sugar to the milk, mix well and continue heating. Keep stirring occasionally to avoid burning.

Let the mixture cook for 15-20 minutes until the carrot loses its raw smell or leave it on for slightly longer till it thickens a bit.  

In a small pan, heat the ghee and saute the cashews and raisins until the cashews are slightly golden brown and the raisin are plump. Add to the payasam. Add the cardamom powder and saffron and take a taste. Bon Appétit.