இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Carrot payasam is rich and creamy payasam prepared with carrots, milk, sugar, and sago. It is a simple and quick recipe prepared within 20 minutes. There are many different kheer varieties prepared in India, semiya payasam, arisi payasam, paal payasam, paruppu payasam are so popular in South India. I have prepared carrot payasam with sabudana, but it can be prepared without sabudana too. It is pretty different kheer from the regular kheers, do give it a try, and enjoy.  

Notes

• Use fresh carrots to make payasam.
• I have used both cashews and almonds for a creamy texture you can add both of them or use any of these.
• I have made payasam with nylon sabudana, If it is not available you can use regular sago.
• If you are using regular white sago, you don’t need to fry it in ghee, soak it in water for an hour, and then boil it.
• You can add sugar according to your taste.
• Use whole milk for payasam.
• Adding the same amount of condensed milk instead of sugar will make the kheer delicious.
• You can also add vermicelli instead of sago to make carrot vermicelli payasam.
• Saffron is optional.

Other Varieties – Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Ingredients 

• Carrot – 200g
• Milk – 750ml + 125ml
• Almonds – 20
• Cashews – 5
• Ghee – 2 tsp
• Sabudana – 1/4 cup
• Sugar – ½ cup – 100g
• Saffron – 1 pinch
• Cardamom – 3
• Roasted cashews and raisins – as required

Recipe

1. Add 1/2 cup (125ml) of milk to a small cup, add 20 almonds and 5 cashews and soak for ten to fifteen minutes.
2. Boil 750ml of milk in a pan and set aside.
3. Heat 1 tsp of ghee in a pan, add 200g finely chopped carrots.
4. Fry it for 2-3 minutes.
5. Then add the required amount of water, cover, and bring to a boil.
6. Heat 1 tablespoon of ghee in a pan and add  1/4 of nylon sabudana, keep it on medium heat and, fry well for 2-3 minutes.
7. Then add the required amount of water and cook for 5 – 6 minutes.
8. Once the carrots cooked well, cool down completely, add it with the mixer jar, and then add the soaked cashews and almonds.
9. Grind it nicely.
10. Then mix the carrot paste with the cooked sabudana.
11. Now add the boiled milk and mix well.
12. Then add 1/2 cups of sugar and 1 pinch of saffron with it.
13. Add 3 crushed cardamoms.
14. Finally, add some cashew nuts and raisins fried in ghee.
15. Mix everything well and turn off the stove after a minute.
16. Carrot Payasam is ready to serve.

Method

Step by Step Pictures

1. Add 1/2 cup (125ml) of milk to a small cup, add 20 almonds and 5 cashews and soak for 10 – 15 minutes.

2. Boil 750ml of milk in a pan and set aside.

3. Heat 1 tsp of ghee in a pan, add 200g finely chopped carrots.

4. Fry it for 2-3 minutes.

5. Then add the required amount of water, cover and bring to a boil.

6.  Heat 1 tablespoon of ghee in a pan and add  1/4 of nylon sabudana, keep it on medium heat and, fry well for 2-3 minutes.

7. Then add the required amount of water and cook for 5 – 6 minutes.

8. Once the carrots cooked well, cool down completely, add it with the mixer jar and then add the soaked cashews and almonds.

9. Grind it nicely.

10. Then mix the carrot paste with the cooked sabudana.

11. Now add the boiled milk and mix well.

12. Then add 1/2 cups of sugar and 1 pinch of saffron with it.

13. Add 3 crushed cardamoms.

14. Finally, add some cashew nuts and raisins fried in ghee. Mix everything well and turn off the stove after a minute.

15. Carrot Payasam is ready to serve.