Easy Carrot Payasam
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 6 large Carrots
- 6 cup Whole milk
- 1/4 cup Half & half milk — optional
- 1 tsp Cardamom powder (Elakka)
- Cashew nuts, to taste
- Raisins, to taste
- 3 tsp Ghee
- 1 Can Sweetened condensed milk
Preparation
Step 1
Peel the carrots, cut them and pressure cook until they are soft enough to be blended.
Step 2
Make a paste of the cooked carrots in a blender or a mixie.
Step 3
The paste should be smooth and do not use any water to blend them.
Step 4
In a large vessel, boil the milk.
Step 5
Once its boiled, reduce the flame and add the carrot paste, half & half and the condensed milk.
Step 6
After 15 minutes, the contents will reduce.
Step 7
Add the cardamom powder.
Step 8
Turn off the heat.
Step 9
Garnish with cashew nuts & raisins fried in ghee.
Step 10
Serve while still hot or cold.
Step 11
Tastes better when it is served cold.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Breakfast
Diabetic Friendly Ragi Puttu
Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart...
Snacks
Dates Neyyappam | Healthy Snack
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped panca...
Main Course
Drumstick-Eggplant Curry
A deeply satisfying drumstick-eggplant curry simmered slowly with freshly ground spices and coconut. The kind of grav...
Main Course
Drumstick Toor Dal Curry
A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the fl...