My grandmother used to make this payasam with Ooty carrots, when they are abundant. When compared to traditional payasam, carrot kheer tastes pleasantly different. What’s more? You can also serve it chilled as a dessert. It is an easy recipe that can be made with ingredients readily available at home. Shall we proceed with the recipe?
Ingredients: (Serves three)
Carrot – 3 no*
Full cream milk – 1¼ teacups or 250ml measure
Sugar – 1 large hollow ladle or 75ml measure
Cardamom – 3 no
Ghee – 2 teaspoons
Cashew nuts – broken, 1 tablespoon
Raisins – 1 tablespoon
*I prefer to make this recipe with Ooty carrots (orange colored), though you may use Delhi carrots (red colored) instead.
Method: Powder the cardamom seeds finely and keep aside. Wash the carrots, scrape the skin and cut them into large pieces. Grind the carrot pieces with little water into a fine paste. You may alternatively grate the carrots using a fine grater, though I prefer grinding as it makes the kheer very smooth. Heat the carrot paste or grated carrot with ½ teacup (100ml) water in a kadai. Bring it to boil; then cover and cook on medium flame till the paste is done. Add milk and cardamom powder. Mix well and allow it to boil. At this stage, add the sugar, blend well and simmer for 1-2 minutes till the sugar is fully dissolved. Remove from the fire.
|Serve carrot kheer chilled or warm!
Heat ghee in a tadka pan or spice pan, fry cashew nuts and raisins till the nuts turn light brown in color. Add the garnishing to the kheer. You may serve carrot kheer hot along with the traditional meal or chilled as a dessert after a special meal. It tastes delicious either way!
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