Carrot payasa ( kheer)

 

Ingredients 

Carrot ( medium sized)—3

Milk—1 cup ( full cream)

Jaggery powder (Bella//gud)—1/4 cup

Badam(badami//almonds)—1/3 cup

Cashew nuts (godambi)—1/3 cup

Cardamom pods (ellaki//elaichi)—5

Cloves (lavanga)—5

Saffron strands (kesar//kesari)—one pinch

Water—1 1/2 cups

Method 

Soak badam and cashews in hot water for 1/2 hour.

Wash and peel the skin of carrots and chop into cubes.

In a pressure cooker take chopped carrots,soaked almonds,cashews,cloves,cardamom pods.

Add 11/2 cup water and cook for 3 whistles.

( do not add milk for cooking as it may get curdled).

When the pressure reduces open the lid and take out the cooked mixture in a mixer grinder jar and blend them into fine paste adding little water.

(Let it cool to room temperature before grinding)

Now add the carrot puree into the pressure cooker to the remaining water,add jaggery powder,milk,saffron strands and mix well.

Let it boil on medium flame,keep stirring.

Once boiled well switch off the flame.

Now parallely take 2 tablespoon of ghee,add 2 tablespoon of raisins (drakshi),and cashews (godambi)in a laddle and roast till raisins puffs up and cashews turns brown.

Pour over boiled payasa and mix well.

Serve delicious payasa hot or chilled.