Make Easy Carrot kheer /Payasam Recipe
1/2 liter Whole milk
2 big or 3 small Carrots,grated
3-4 tbsp Condensed milk or 1/3 cup Sugar
8-10 Almonds,soaked in water for 1 hr
5-6 Cashew nuts or Almonds,finely chopped
1/2 tsp Cardamom powder
1 tbsp Ghee
few Saffron strands,to garnish
Method:
Boil milk until it reduces to 3/4th of its quantity.
Mean while heat ghee in a kadai/pan and fry finely chopped cashew nuts(or almonds) until golden brown and keep them aside.
In the same kadai add grated carrots and saute them for 2-3mins until the raw smell slightly goes away.
Remove the skins of soaked almonds.
Steam the sauteed carrot mixture with the skinned almonds and 1/4 cup milk(use the milk which is boiling) for 7-8 mins.Let the mixture cool a bit.
If the milk has become thick and is reduced in quantity switch off the flame and also let it stand for 10 mins so that it would slightly cool down.
Now grind the carrot-almond mixture to a fine paste.
Return the milk on to the flame again and add sugar(or condensed milk),ground carrot mixture and stir well and boil it on low flame for another 4-5 mins.Stir continuously which avoids curdling as well as the formation of lumps.
Check the taste at this point and add more sugar/condensed milk if needed.
Add cardamom powder at the end and mix well and switch off the flame.
Garnish with fried cashew nut pieces or mix it in the kheer.
Serve it hot/warm/cold.Garnish with saffron
