Carrot Payasam

This payasam is my favourite. You must try this at least once. It tastes best when served chilled. Enjoy this payasam on a hot summer afternoon. Loaded with vitamin A , carrots are great to have as a salad, as a payasam, as a curry or in your sambar and of course my favourite kosumalli.


Preparation Time : 15 minutes
Cooking Time : 25 minutes

Ingredients

Carrot - 6, medium
Sugar - 1/4  to 1/2 cup
Almonds - 10 soaked in warm water and peeled
Milk - 2 cups
Cardamom Powder - 1 tsp
Nutmeg Powder - 1/2 tsp
Saffron - a few strands
Edible Camphor / Pachai Kalpooram - a pinch


 

Procedure

1. Peel the carrots, chop them into halves and pressure cook them for 2 whistles
2. Drain the water and grind into a smooth paste with the almonds in a blender
3. Add some water to this paste and boil it with sugar
4. After the sugar dissolves,  add milk .
5. When the mixture starts boiling, add the cardamom powder, nutmeg powder, saffron, edible camphor.
6. Refrigerate the payasam and serve cold.