Sharing off with you a tried and tested recipe of mine… that has been made so many times and liked by many! One of the most popular recipe on the blog also happens to be a carrot kheer but this recipe is different. I used to make this without the nuts and wait for the milk to thicken but once my cousin, who is a really good cook, had made this kheer during one of the Eids and I loved the way it was thick. When I checked with her, she said that she had used ground nuts to thicken the kheer. No wonder it turned out to be so rich! Off to the recipe…
Carrot Payasam/ Kheer
- 4 medium carrots
- 500 ml water
- 750 ml milk
- 1/3 cup sugar
- 1 tsp cardamom powder
- 1/3 cup mixed nuts almonds, pistas, walnuts
- 1 tbsp ghee
- 10-15 crushed cashew-nuts
- 10-15 raisins
- Peel and chop the carrots roughly.
- Cook it along with the water in a pressure cooker for three whistles.
- Switch off and allow the pressure to go by itself. Using a hand blender, blend into a paste.
- In a saucepan, pour in the milk and bring it to a rolling boil.
- Keep on medium low flame and continue boiling, stirring constantly till the milk reduces to 3/4.
- Add in the carrot juice and mix well and continue cooking for a further 10 minutes.
- Add in the sugar and cardamom and mix well.
- Coarsely grind the nuts in a grinder.
- Add this to the payasam. When you mix, the payasam starts looking little thicker.
- Cook for five minutes and switch off.
- Heat ghee. Fry the cashew nuts, then puff up the raisins. Add into the payasam.
- Serve warm or cold - either ways it is delicious!