Carrot Payasam | Carrot Almond Kheer - Traditionally Modern Food

Carrot Payasam | Carrot Almond Kheer

Carrot Almond payasam

5 from 3 votes

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Course: Sweet

Cuisine: Indian

Author: Vidya Srinivasan

In a pressure cooker, add carrots, almonds, and 1 cup of milk, cook for 3 whistles and switch off. When it comes to room temperature blend them into a fine puree
In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, stir well in between
Add condensed milk, and saffron; Boil for 5 more minutes, stir well in between
Furthermore add sugar and salt, cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold

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Grinding almonds without the skin are optional
you can roast cashews and raisins in ghee and add i to the payasam
Fine chopping is optional. If you are chopping carrots big, go with the gram measurements for accurate ingredients
A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender
Instead of grinding carrots, you can grate them and use
If you are vegan, use Almond milk to cook carrot
Mini carrots can be used instead of regular carrots
Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
The same procedure can be followed for beetroot payasam
A pinch of food color can be used
The same procedure can be followed for any kheer - Walnut, Cashew, Pistachio, etc
Payasam can also be served as a welcome drink for a get-together, party, etc.
You can use one can of evaporated milk and skip 1 + 1/2 cup of milk
cook carrots in the instant pot for 7 minutes and do natural pressure release