Today I am sharing a dessert recipe that can be served warm or cold. Carrot payasam is a quick ,delcious and nutritious dessert to serve your family and friends. In this extremely hot weather i served it chillied . Loaded with cashews and Almonds it tasted heavenly.
This recipe is my contribution for 87th HWCG theme # CoolDesserts. This wonderful theme is suggested by Vanitha who is a wonderful blogger and has many amazing recipes on her blog. Do check her space for lovely recipes. I love her Surnali Dosa and Tomato Tart.
Check out the recipes shared for this theme below:
Pannacota by Jayashree
Mango Phirni By Vanitha
Basundi by Narmadha
Mint Rasgulla by Sujata
Pineapple Sorbet by Sasmita.
Recipe for Carrot kheer / Carrot Payasam:
2 Carrots grated
750 ML Full fat Milk
11 Tsp Sugar
Few strands of Saffron
1 Tbsp Ghee
Wash ,peel and grate the carrots.
Soak saffron in 2 tbsp milk.
Pressure cook the carrots in half cup water and half cup milk. Allow it to cool completely.
Puree the carrots to a fine paste. Add the remaining milk and water mix.
Heat a wide bottom pan.
Add ghee. Roast the cashews and almonds.Remove and keep them aside.
In the same add milk and allow it to boil nicely.
Add the carrot puree once the milk is reduced to 3/4th.
Add sugar and saffron soaked milk.Mix well and allow it to boil for another 10 mintues on medium flame.
Switch off the flame and allow it to cool completely. Garnish with roasted nuts.
Transfer it to a Bowl and refrigerate. Serve chilled!!