Carrot Payasam

During winter season in India we get the red longer variety of carrots as opposed to the orange smaller thicker variety that is available all through the year. The red variety is sweeter, juicier, and more tasty. The red carrot variety is the most ideal to make this simple and yummy kheer/payasam made with minimal ingredients.

Ingredients:
Red Carrots (diced) – 2 cups
Milk – 1/2 liter
Sugar – 3/4 cup – 1 cup
Cardamom powder – 1/4 tsp
Pista flakes – 1 tbsp

Method:
Boil the milk in a sauce pan.
Wash the carrots thoroughly, scrape the carrot skin to remove any impurities, and then dice them into small chunky pieces.
Place the diced carrots in half a cup of milk in a pressure cook and cook to one whistle. Let it rest until the pressure releases completely.
Open the pressure cooker, take out the cooked carrot pieces and after they cool down, puree into a smooth paste using a mixer.
Transfer the carrot puree to the rest of the milk and bring to boil. When the milk and carrot mixture starts boiling, add the sugar. Stir well. Taste and adjust as desired.
Add cardamom powder and garnish with pista flakes.

Notes: You can make this kheer with orange carrots also but since they have more pulp and are less juicy and not sweet like the red carrots, the taste will be very different. Red carrots give the ideal taste.

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