- wash the carrots in lukewarm water and then drain the excess water. Peel them if you want. Roughly chop the carrots and boil them in a deep-bottomed pan over medium flame till they are tender. Once boiled, drain the excess water and keep them aside. Next, mix jaggery with 1 cup water in a medium bowl. Take the carrots and put them in a blender. Add 1/2 cup water and blend well. Place a deep pan over medium flame and add carrot puree along with jaggery mix and coconut milk. Mix well and simmer for a few minutes until thick. Once done, turn off the flame and keep it aside. Put another pan over medium flame and heat ghee in it. When the ghee is hot enough, fry the cashews over low flame till they turn golden. Now, add raisins and cardamom powder to it. Fry them for a few seconds. Put the fried dry fruits on top of the carrot payasam. Put this in the refrigerator for about 30-60 minutes and serve chilled.
Carrot payasam
#myrecipe
By Radha Nelanti
Mar, 31st
522
Servings
4 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- Carrot
- Cardamom
- Cashew
- Ghee
- Coconut milk
- Jaggery
- Raisins
- Water
