No feast in India is complete without a dessert. In a typical Kerala sadya (feast), dessert takes on the form of payasam/kheer. Palada pradhaman, arguably, is the best dessert from my home state.
This year, for Onam, I wanted to try something different and that is how this carrot payasam took shape in my kitchen. Having tasted it a few times before, I relied on my taste buds and memory to recreate it.
What you need :
Carrot - 3, washed, peeled and cut into large pieces
Milk - 3 cups
Water - 1/2 cup
Sugar - 1/2 cup *
Cardamom powder - 1/4 tsp (or 3 pods of cardamom)
Almonds - 8-10
Take 1 cup of milk and 1/2 cup of water in a pressure cooker. Add the carrots and almonds to it and cook until one whistle. Then reduce the flame to low and cook for another five minutes. Once the pressure settles, let it cool and then grind to a smooth paste. Set aside. Boil the remaining milk in a saucepan. Add sugar and cardamom. Once it boils, switch of heat and let it cool slightly. Add the carrot mixture to the slightly cooled milk and heat for a few minutes on low. Garnish with some slivered almonds.
This tastes great both warm and chilled. It is a quick and simple recipe to have on hand when a craving for something sweet strikes or when unexpected guests make an appearance.
Note : Do not add the carrot mixture to boiling hot milk as the milk may curdle. Also, do not boil the milk after adding the carrot puree to it.
* If you like your desserts super sweet, you may need to add more than half a cup of sugar. I would suggest starting with half a cup and then, adding more if you feel it is required.
This year, for Onam, I wanted to try something different and that is how this carrot payasam took shape in my kitchen. Having tasted it a few times before, I relied on my taste buds and memory to recreate it.
What you need :
Carrot - 3, washed, peeled and cut into large pieces
Milk - 3 cups
Water - 1/2 cup
Sugar - 1/2 cup *
Cardamom powder - 1/4 tsp (or 3 pods of cardamom)
Almonds - 8-10
Take 1 cup of milk and 1/2 cup of water in a pressure cooker. Add the carrots and almonds to it and cook until one whistle. Then reduce the flame to low and cook for another five minutes. Once the pressure settles, let it cool and then grind to a smooth paste. Set aside. Boil the remaining milk in a saucepan. Add sugar and cardamom. Once it boils, switch of heat and let it cool slightly. Add the carrot mixture to the slightly cooled milk and heat for a few minutes on low. Garnish with some slivered almonds.
This tastes great both warm and chilled. It is a quick and simple recipe to have on hand when a craving for something sweet strikes or when unexpected guests make an appearance.
Note : Do not add the carrot mixture to boiling hot milk as the milk may curdle. Also, do not boil the milk after adding the carrot puree to it.
* If you like your desserts super sweet, you may need to add more than half a cup of sugar. I would suggest starting with half a cup and then, adding more if you feel it is required.
5 comments:
Nice to add the vegetable into the dessert. I usually grate some carrot and add to the final garnish too.
You know, Jay, I've eaten a carrot rasam!
Delicious and lovely looking. Wonderfully prepared.*
Indian Restaurants in North Campus
Delicious and lovely looking. Wonderfully prepared.*
Indian Restaurants in North Campus
Delicious and lovely looking. Wonderfully prepared.*
Indian Restaurants in North Campus
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