Print Friendly and PDF

Thursday, May 31, 2018

Carrot Payasam | Gajar Kheer

Carrot Kheer reminds me of our last year Onam celebrations. Its been almost an year and very soon the next Onam will be here. We had a payasam competition as part of our Onam celebrations and I prepared this colorful payasam. Though I didn't recieve any prize for the payasam but surely got lots of appreciation for an innovative colorful payasam. This is one of the easiest desserts to prepare after Vermicelli kheer /Semiya payasam. And the natural appetizing colour is so pleasing to the eyes. Believe me kids were mad after this payasam. I have made this 5-6 times after the first time. This payasam definitely tastes best when chilled but make sure to bring it to room temperature before serving else the ghee or clarifies butter is solidified. Frankly speaking the pics have not justified the recipe well. I feel should try and update the pics whenever I make next. The carrots cooked and pureed adds the natural colour to the payasam. The grated carrots adds a nice crunch in between along with the nuts and raisins. Do try this out and enjoy !!




Preparation time~ 20 minutes
Cooking time~ 20 minutes
Serves ~ 4 -5 cups
Ingredients
carrot 2 cubed + 2 grated
milk 1 liter( 4 cups)
milk maid / condensed milk 1/2 can
cardamom powder/ elakka podi 1 tsp
sugar 2 tbsp

for garnish
cashews 1tbsp
raisins 1 tbsp
ghee 2 tbsp



Method
  • Wash and peel the carrots, keep aside. The two carrots listed as cubed should be diced small and add in a sauce pan or wok with 1/4 cup water. Boil till its cooked half way through (takes about 3-4 minutes). Drain the water and grind or add little water and grind to a smooth paste.
  • Take the other two carrots listed and grate using a grater. Keep aside.
  •  In a heavy bottomed pan, add ghee. When it is hot, add the cashews and raisins. Fry till its golden brown. Drain and keep the fried cashews,raisins in a plate.
  • In the remaining ghee, add the grated carrots and saute till the raw smell of carrots disappears.
  • Add the milk and boil the mix. Add sugar and continue to boil for another 5-6 minutes till its slightly reduced.
  • Add in the ground carrot paste and the condensed milk, stir well without any lumps. Simmer for another 5 minutes. Add the cardamom powder and the garnish items; cashews and raisins.
  • Keep covered for 2 minutes if serving warm. It tastes delicious when cold more than the warm payasam. Enjoy !!

NOTES
* Each cup of milk is 250 ml and so use 4 cups. If using a 200ml = 1 cup ,then use 5 cups.
* The ground paste of carrots gives a thick consistency and tastes delicious. The natural saffron color is from the ground carrots,
* Add sugar as per sweet tooth. But try and use condensed milk as mentioned as the consistency really matters with the condensed milk.
* As the payasam sits, it leaves out the natural color and tastes delicious.
* You can add sago or tapioca pearls for a more appealing look and taste.

For more payasam/ pradhaman recipes, check out here.



2 comments:

Marisa G Thermofan said... Best Blogger Tips

Dear Julie, nice to be here again.
I love your recipe. Despite I don't know your festival, I have no doubt that your children have more than a glass.
The mixture of ingredients is fantastic.
Have a nice day.

Ruxana Gafoor said... Best Blogger Tips

The payasam looks so yummy and delicious!