Ingredients:
Carrot -2
Milk - 1/2 litre
Ghee - 50gms
Kaju/Cashew - 5-6
Kismis - 5-6
Saara parupu/Chironji/Chiroli - 10gms
Sugar - 1 1/2 cups
Elaichi/ Cardomom powder - 1/4 spoon
Method/Vidhee:
1. Grate the carrots and steam them.
2. Do not throw away the water.
3. Boil the milk and slowly add carrots to it.
4. Do this process in slow flame.
5. Now switch of the gas and add sugar.
6. Stir well till the sugar mixes well with milk.
7. Now add elaichi powder.
8. In another small pan add ghee & heat it up.
9. Add kaju, kismis, chironji and fry them well.
10. Add them to the payasam.
Serve hot.
Tip : Keep the payasam in fridge and serve chill. It can be served as a cool desert.
Carrot -2
Milk - 1/2 litre
Ghee - 50gms
Kaju/Cashew - 5-6
Kismis - 5-6
Saara parupu/Chironji/Chiroli - 10gms
Elaichi/ Cardomom powder - 1/4 spoon
Method/Vidhee:
1. Grate the carrots and steam them.
2. Do not throw away the water.
3. Boil the milk and slowly add carrots to it.
4. Do this process in slow flame.
5. Now switch of the gas and add sugar.
6. Stir well till the sugar mixes well with milk.
7. Now add elaichi powder.
8. In another small pan add ghee & heat it up.
9. Add kaju, kismis, chironji and fry them well.
10. Add them to the payasam.
Serve hot.
Tip : Keep the payasam in fridge and serve chill. It can be served as a cool desert.
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