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).
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
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.