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.


Moong dal Payasam (4 servings)

Moong dal 1/2 cup

Chana dal 3 tbsp

Powdered jaggery 3/4–1 cup (depending on how sweet u like it)

Milk   1/2 liter

Cashew nuts 10 (broken to small pieces)

Raisins 2 tbsp

Cardamom powdre 1/4 tsp

Ghee 1 tbsp

Dry rost the dals and pressurecook in a little excess water. On cooling mash the dal well.

Add a tbsp of water to t he cooking pot and add the jaggery to it and melt it. Whenn  it is completely melted, add the dal and  mix well. As it strts boiling, switch off the flame and add the milk and cardamom powder. Add the roasted cashews and raisns and chill before serving.

TO roast the cahsews and raisns, heat the ghee on slow fire. Add the cashews first and as it starts changing color to golden brown add the raisins. As soon as the raisins start puffing up switch off the flame.

Pal Payasam (4 Servings)

Cooked rice  3/4 cup

Sugar  1/2 cup

Condensed milk 1/2 tin

Milk 1/2 liter

Cardamom powder  1/4 tsp (optional)

Ghee 1 tbsp

Cashew nuts  10 (broken into small pieces)

Raisins (golden)  2 tbsp

Saffron  1 pinch (soaked in  1 tbsp of milk)

In a thick pan melt the ghee and fry the cashew till it turns golden and add the raisins and remove from fire as soon as the raisins look swollen. Mash the cooked rice well and add sugar to the rice and heat on slow fire in a thick pan till the sugar melts. Add the condensed milk and as soon as it blends well, switch off the fire and add the milk.  Stir well and add the fried cashew/raisins and saffron/cardamom to the kheer.

Chill in the refrigerator for an hour so before serving.