Wednesday, June 17, 2009

Carrot payasa


Today my kids had their routine check up with their doctor, and it was at 8.30 in the morning so kids had to get up really early in the morning. So they were really sleepy and I put them to nap before my lunch and I just quickly finished off my lunch and started to blog, since I will not get this chance and time. After blogging since one hour, I am feeling hungry!! And usually when I feel hungry I feel like eating some dessert!! Now I am feeling like having some carrot payasa! I usually make this payasa when we invite guests for dinner or lunch and my husband ask them can you guess what is the main ingredient in this payasa and 90% of the time nobody could guess and my husband would be so happy to say that its Carrot and everybody used to feel like wow, since one cannot imagine payasa out of a vegetable! Here goes the recipe!

Serves 5-6 people

Ingredients:
7-8 Carrots
1/4 cup cashewnuts
3-4 green cardamoms
1/2 cup Sugar
1/2 cup milk(whole milk/2% milk)
Few Saffron sprigs(Optional)

Method:
Wash and peel the carrots and cut into chunks, which can be easily grind in the mixer, later.

Pressure cook carrots, make sure that carrots are completely cooked. After the carrots are cooled grind them with cashewnuts, cardamoms. Grind to a very smooth paste. I always grind cashewnuts and cardamoms first into a smooth powder and then add carrots so that it will grind into a smooth paste, if it is too thick and hard to grind add little milk to grind.

Put this paste into a non stick deep vessel and add milk and mix thoroughly. And put on the heat and bring to boil. Boil on a medium heat and keep stirring often, since the paste tend to get stuck at the sides and the bottom, though its a non stick vessel. If it becomes too thick can add more milk to it.

After its start to boil, boil for 5 minutes and add sugar. And keep stirring. Boil for couple of secs after the sugar is added and immediately take off from heat.

This can be served either warm or cold. You can cool and put the payasa in the refrigerator and serve cool. I always garnish on top of the payasa after taking off from heat few saffron sprigs,but this totally optional.

Tips: You can always adjust sugar according to the desired sweetness. And you can always add more milk to this payasa if it becomes too thick.

2 comments:

  1. Never could tell that this awesome dessert was made of carrots, when my mother-in-law made it for me for the first time........It is one of the best recipes that I can endorse - I only wish this came in a non-fat version.

    ReplyDelete

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