Carrot Payasam
Payasam is typically a celebratory dish and is served all over India, in the north it is better known as ‘Kheer’ and it is one of the country’s most beloved sweets. In South India, it is usually served at weddings or poojas – payasam is the perfect finish to a wonderful South Indian meal. This carrot payasam dish hails from Andhra Pradesh.
Ingredients
Full cream milk 1.5 litres
Saffron strands ½ tsp
Grated carrots 1 ¼ cups
Almonds (blanched, peeled and halved) ¼ cup
Sugar ½ – ¾ cup
Fresh cream (optional) 1 cup
Preparation
Heat ½ cup of the measured milk and place the saffron strands in it. Soak the saffron for 30 minutes.
Take a pan with a heavy base and place ¼ a cup of water into it.
Add the carrots to the water and cook them on moderate heat for around 7 to 8 minutes until the carrots are tender.
Add the rest of the milk to the mix and allow the concoction to simmer on the stove, keeping the temperature at low to moderate heat for a period of 18 to 20 minutes. Once the milk thickens, you can stir in the almonds and sugar. Let the mix simmer until the payasam is thick and has the right consistency to be poured.
