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February 8, 2008

Carrot-almond Payasam

This rich, smooth and nutty payasam is sure to satisfy your taste buds. This is my own recipe.
Measurements are eyeballed and approximate.

Carrots - about 4-5
Nuts - almonds(about 15), cashew(about 15), pista(optional)
Dates(optional) - 5-6
Elaichi - 1/2 tsp
Saffron - 1/4 tsp
Condensed milk - 1/2 tin(depends on how sweet you want the kheer to be)
Evaporated milk(optional) - 1/2 tin
Regular 2% milk - 4 glasses

Pressure cook carrots.
Soak almonds and cashews in hot water. When cool, remove the skin of almonds.
Grind carrots, cashews, almonds, pista, dates, saffron with very little milk(2 tablespoons) to a smooth paste.
Boil milk and set aside.
Add the ground paste to milk.
Add condensed milk and evaporated milk.
Add elaichi.
Have it hot or chilled.

1 comment:

  1. Lovely recipes n good presentation. Keep it goin!

    - yamuna


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