Carrot Payasam (4 Servings)


Carrot 250 g

Sugar 1½ cups (½ cup if condensed milk used)

Almond 20 pieces

Milk 2 cups when condensed milk used (3 cups if only milk used)

Ghee (clarified butter) 1 tbsp

Saffron 1 pinch soaked in milk

Condensed milk ½ tin


Soak the almonds in warm water and after removing the skin grind into a smooth paste.

Grate the carrots or cut into small pieces and cook till tender. When it has cooled grind into a coarse paste.

Heat ghee in a wok and fry the carrot till the color starts changing. Add the almond paste and cook till the mix blends well. Add the sugar and cook till sugar has melted. Add the condensed milk and stir well (on a low flame). Add the milk and remove from fire. Add saffron and chill the kheer before serving.

Chef’s Note:

In case you are using only milk heat the milk in a wide vessel till it reduces to half the quantity before adding it to kheer. Add 1½ cups of sugar when no condensed milk is used.


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