Carrot Payasam

Carrot payasam is a new recipe I learnt an year ago.  My mom and grandmom makes Carrot milkshake at home for me regularly.  It is one of my favourite milkshake.  But the carrot payasam is different from the milkshake. I made this payasam for Gayathri japam ie., the next day after Avani Avittam.  You can actually feel the presence of grated carrot  and it gives the payasam a different taste.

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INGREDIENTS

Carrot-  2 cups

Milk – 2 cups

Sugar – 1/2 cup

Ghee – 1 tbsp

Cashews – few

Raisins – few

Cardamom powder – A pinch

  • Wash and peel the skin of carrot. Grate the carrot.
  • In a pan, add ghee and saute the cashes and raisins.  The cashews will turn golden brown in colour and the raisins will bulge.
  • Now add the grated carrot and saute until the raw smell goes off. It will take about 10 minutes.
  • Add 1 cup of milk and cook the carrot. Once the carrot is cooked, add sugar and saute well. Now add 1/2 cup milk, cardamom powder.
  • The kheer gets thickened and add remaining 1/2 cup milk.  Simmer the stove, cook for five minutes and turn off the stove.

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Paal Payasam

Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. Paal payasam should not be too thick. Else it will land up in paal sadham(milk rice) instead of paal payasam. This is one of the common errors that many make. You have to be patient while making this payasam. At the same time it is also an easy recipe. Follow the below method step by step to make an authentic paal payasam.

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INGREDIENTS

Milk – 1 litre

Rice – 1 small ladle

Sugar – 11/2 small ladle

Elaichi powder – 1 tsp

Ghee – 1 tbsp

  • Boil the milk. Simmer the stove or keep in 100 watts if you are going to make it in Induction stove.
  • Now add the rice, ghee and elaichi powder. Donot add the sugar at this stage.
  • Stir it now and then. The milk thickens and the rice also be cooked now.
  • As the milk thickens, the cream will be formed on the sides and top of the milk. Wit the help of the ladle, mix it with the milk.
  • At one stage the colour of the payasam will turn from white to pinkish colour. At this stage, add the sugar and cook for five more minutes.
  • Serve hot or chill it and serve. You can also add cashews and raisins after frying it in the ghee.

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