Carrot Kheer - Simple Kheer
The kind of payasam that appears at every Sadya and disappears first from the banana leaf. Slow-reduced milk, a touch of sweetness, and the warmth of cardamom — simple in concept, extraordinary in taste.
Ingredientsfor 6 servings
- 3 nos Carrot
- 2 cup Sugar
- 2 litre Milk
- Cardamom powder A pinch (Elakka)
- 1 Can Condensed milk
- 1/4 cup Oats
- 1 tsp Vanila essence
- 10 nos Cashews
- 15 nos Raisins Unakka munthiri
- 1 tsp Ghee
Preparation
Step 1
Cut the carrot into small pieces and cook in a pressure cooker with 1 3/4 litre milk and half the quantity of sugar. Let it cool.
Step 2
Grind the cooked carrot in a blender and make a paste.
Step 3
Cook oats in another vessel with remaining milk and add the remaining sugar to this.
Step 4
Heat a pan, add the cooked oats and the blended carrot together. give it a good stir.
Step 5
Add the condensed milk, powdered cardamom and vanila essence to it.
Step 6
Allow the milk to thicken.
Step 7
Fry the cashew nuts and raisins in ghee. Add this to the kheer.
Step 8
Refrigerate it and serve chilled.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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