Carrot Payasam

Posted on Mar 8 2014 - 11:59pm by IBC News


Carrot: 2

Coconut milk: 1/2 cup

Milk: 1 cup

Sugar: 1/2 cup

Cardomom powder: 1/2 tsp

Ghee: 1 tsp

Cashewnuts: 1 tablespoon


Steam cook the carrots and blend it to a puree. Boil milk in a heavy sauce pan and simmer it until it gets reduced to 3/4 cup. Add the pureed carrot and sugar and mix well and let it cook for 3-5 minutes. Add coconut milk and cardomom and switch off the flame. Garnish with cashews fried in ghee