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Carrot and Cashewnut Payasam ( Protein Rich Recipes )


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Added to 15 cookbooks
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Carrot and cashewnut payasam, protein plays an important role in vision. Opsin a type of protein combines with retinal (a form of vitamin a) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process. Hence this payasam is a perfect combination as carrots are rich in vitamin a whereas cashewnuts are rich in protein. Hence relish this sweet preparation for a bright vision.

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Soaking Time:  30 Minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

4 cups milk
2 tsp ghee
1 cup grated carrot
1/2 cup 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 cashewnuts (kaju)

Method
  1. Boil the milk in a heavy-bottomed vessel and simmer till it is reduced to ¾ of its quantity. Keep aside.
  2. 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.
  3. Drain the cashewnuts and keep the drained milk aside.
  4. Combine the carrots and cashewnuts blend the cashewnuts in a mixer to a coarse paste.
  5. Add the cashewnut paste, drained milk and sugar to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.
  6. Add the cardamom powder and mix well.
  7. Cool completely and refrigerate for at least 1 hour. Serve chilled garnished with cashewnuts.
Nutrient values Per serving
Protein
13.6 gm
RECIPE SOURCE : Protein Rich RecipesBuy this cookbook
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