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Carrot Cashew Payasam




4 cups milk

2 tsp ghee

1 cup grated carrot

1/2 cup Delinut cashewnuts (kaju), soaked in 1 cup warm milk for 1/2 hour

1/2 cup sugar

1 tsp cardamom (elaichi) powder

For The Garnish
4 to 5 fried Delinut cashewnuts (kaju)

Boil the milk in a heavy-bottomed vessel and simmer till it is reduced to ¾ of its quantity. Keep aside.

Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 5 minutes. Keep aside to cool for 10 to 15 minutes.

Drain the Delinut cashewnuts and keep the drained milk aside.

Combine the carrots and Delinut cashewnuts blend the Delinut cashewnuts in a mixer to a coarse paste.

Add the Delinut cashewnut paste, drained milk and sugar to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.dd the cardamom powder and mix well.

Cool completely and refrigerate for at least 1 hour. Serve chilled garnished with Deliinut cashewnuts.

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