Tuesday, September 10, 2013

Carrot Payasam

Carrot – 3 no’s
Milk – 2 ½  cups
Condensed milk – 2 tbs
Sugar – ¾ cup
Ghee – 2tbs
Cardamom – 4 no’s
Saffron strands - few
Pistachios -  few

Wash the carrots, peel the skin off  and chop it.   Heat a pan, add  1 tbs ghee  & add the chopped carrots to the pan and fry for 5 mins. The color will change slightly at this stage add 1 cup of milk and boil the carrot.  Then grind the carrots along with sugar in a blender into a smooth paste and keep aside.

Boil the remaining milk  on low flame for 15 to 20 minutes, add condensed milk and stir occasionally, finally add saffron strands and switch off the flame.  Now add the  carrot puree to the milk and mix well. Garnish with fried pistachios and serve chilled.

1 comment:

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