Payasam is a delectable dessert from the state of Kerala, a special serving is made for the festivals like Onam and other auspicious occasions. At the same time, it is made in regular meals as well. Payasam is much like kheer in other parts of India and can be made differently with many ingredients. The ingredients wary by the season and some of the most common are vermicelli, carrot etc. Carrots being available in abundance in the market nowadays, today I made Carrot Payasam to go as a dessert in my meal and enjoyed it thoroughly. I mixed some dry fruits like almonds, cashews and pista to enhance the taste further. Here is Carrot Payasam Recipe for your use, serve it with any meal and enjoy.
All you need is (serves 4)
Carrot – 3 cup (peeled & grated)
Full cream milk – 1 lt
Sugar to taste
Cardamom powder – 1 tsp
Desi ghee – 1 tbsp
Almonds – 12 to 14 (sliced)
Kaju tukra – 3 tsp
Pista – 2 tsp (broken)
Carrot Payasam Recipe
Preparation time: 20 min
Cooking time: 45 min
In a thick bottom pan, boil the milk till it reduces. Keep aside.
In a pan, heat the ghee and saute the almonds, kaju and pista. Remove the dry fruits from the pan and keep aside.
Add carrots to the pan and cook for about 5 min.
Add about 1 cup boiled milk and cook carrots till done. Separate into 2/3rd and 1/3rd.
Blend 2/3rd carrots in a mixie to form a smooth paste. Keep aside.
Add 1/3rd carrots to reduced milk and cook for about 3-4 min.
Add carrot paste, sugar and mix well.
Cook on low flame for 4-5 min.
Add cardamom powder, sauteed dry fruits and keep cooking for another 2-3 min.
Let it cool in the open and serve slightly warm.