Carrot and Cashew Payassam

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Tarla Dalal • 02 April, 2010

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Perhaps the healthiest of payasam recipes, this is an interesting way to give your family a vitamin a rich health boost!

Carrot and Cashew Payassam recipe - How to make Carrot and Cashew Payassam

3 cups milk

2 tbsp ghee

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

1/4 cup sugar

Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously. 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 cashewnuts and keep the milk aside.
Combine the carrots and cashewnuts and blend in a mixer to a coarse paste.
Add the prepared paste, sugar and the milk kept aside to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.
Add the cardamom powder and mix well. Cool completely and refrigerate at least for 2 hours. Serve chilled.