Carrot Pudding (Carrot Kheer)

Kheer or Payasam is a traditional Indian dessert made during festivals and celebrations. It is usually made with rice, vermicelli (semiya), sago and lentils. Carrot Kheer (Payasam) is a simple delicacy made with carrots, milk, cashews and sugar.

Ingredients:

2 Medium Sized Carrots
2 Cups Milk
4 Cardamom Pods
1 Tablespoon Cashews
2 Cups Sugar
Little Ghee or Clarified Butter


Preparation:

1. Peel the carrots and cut them. Boil it till they are tender. Cool it and blend it to a fine paste.

2. Toast the cashews in ghee or butter till they are golden.

3. Boil the milk in a pan for abt. 10 Mins and add the carrot paste and stir it for abt. 10 Mins.

4. Combine the sugar, cashews and crushed cardamom. Keep stirring for abt. 20 Mins on low flame until the milk thickens.

5. Refrigerate and serve cold. Carrot Kheer tastes good when served hot too.