Carrot Payasam/Carrot Kheer

Carrot Payasam/Carrot Kheer

During Onam, Payasam making competition is a common game which everyone add to their games and competition list.I participated in this competition at my office this year.

Honestly, I did not know what to make.I haven't prepared a Payasam before. The participants were all coming from households and all had their moms or mom-in-laws to support.I was the only one who did not have an elder at my house and was really nervous about it.Anyway, I decided to go a for a simple non-conventional payasam. And hence the carrot payasam.

I m really excited that I bagged the second prize in the competition.

Carrot Payasam/Carrot KheerDuring Onam, Payasam making competition is a common game which everyone add to their games and competition list.I participated in this competition at my office this year. Honestly, I did not know what to make.I haven't prepared a Payasam before. The participants were all coming from households and a...

Summary

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  • Coursedessert
  • Cuisineindian
  • Yield3 servings 3 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Carrots
2
Boiled Milk
500ml
Powdered cardamom
1/4tspn
Sugar
10-12 tspns
Ghee
1 tbspn

Steps

  1. Wash and grate the carrots.
  2. Heat ghee in a kadaiand saute the grated carrots for around 5 minutes (until the raw smell go away)
  3. Pulse the sauted carrots in a mixie to a maximum of 3 rounds.Pls take care that it doesn'tbecome a paste.
  4. Transfer the blended carrots to the same kadai and pour 0.5 glass of boiled milk and let it boil,stirring continuously.The intention is to cook the carrots.
  5. When the milk gets to become dry, add 0.5 glass more of boiled milk, stirring continuously.
  6. When the milk startsreducing, add the remaining milk stirring continuously.
  7. Ensure to keep a low flame while stirring.
  8. If you take 2 glass of milk, it should be reduced to 1 glass during the preparation.
  9. Add cardamom powder when you switch off the flame.Transfer to the bowls for serving.
  10. Stirring continuously is the key to this recipe.To enhance taste, you can opt to add condensed milk.To enhance color, you can add 2 saffron strands during step 6.