Carrot Kheer-Carrot Payasam
- luvlittlehearts
- Jan 16, 2016
- 1 min read
Ingredients
Carrots – 2 medium sizes or 1 cup grated Milk -1/2 liter or 2 1/2 cup Sugar – 3-4 tbsp Ghee -1 tsp Cashews – 6-7 Almonds/badam – 6-7 Cardamom powder – a generous pinch Saffron – 5-6 strands (optional)
Method: Soak cashew nuts and almonds in warm water for 1/2 an hour. Remove the skin of almonds. Grind both almonds and cashew nuts together coarsely. Grate carrots finely. Heat a tsp of ghee and fry the carrots until the raw smell goes. Boil milk and keep stirring until it reduces a little in volume. Then add carrots and the cashew nut-almond paste. Cook for a few more minutes stirring in between. Add sugar and let it dissolve. Remove from flame. Add cardamom powder, saffron and serve it hot or cold. Soak saffron in a tbsp of milk for 5 minutes.
Happy Cooking!
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