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Main Course

Kerala 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 5 servings

3 cup Sweet carrots — grated
1 cup Sugar
1 litre Fresh milk or condensed milk or evaporated milk
3 Drops Vanilla essence
4 nos Cardamom (Elakka)
Ghee/Veg oil
Cashew nuts
Raisins
Almonds
Pistachio

Preparation

Step 1
Roast carrots in ghee/veg oil until cooked soft and oil separates.
Step 2
Add sugar (add more than the suggested amt if you need more).
Step 3
Add oil to the amt of needed thickening.
Step 4
Simmer in low flame.
Step 5
Add crushed cardamom.
Step 6
Add vanilla essence.
Step 7
Decorate with cashew nuts, raisins, badam, pistachio fried in ghee.
Step 8
Serve chilled.

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Main Course

Kerala 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.