Carrot Kheer (Payasam, Carrot Pudding)

Ingredients:

• Carrots (shredded) - 2 to 3
• Ghee - 1 tb spn
• Cashews (Kaju)
• Cardammom (Elaichi) - 2 no.
• Raisins (Kissmiss)
• Milk - 1/2 lit
• Sugar - 1 cup
• Optional (Pinch of Borneo-camphor (pacha karpooram) and a pinch of Saffron (kumkum puvvu))

Preparation:

Fry shredded carrots in ghee for 1 min. Sprinkle some water on it and cook it under closed lid. Cook till the shred softens. Add milk to the shred and mix well. Stir frequently and get the milk to a boil. Set this aside and let it cool.

Fry Cashews and Raisins in Ghee and set it aside. Powder cardammom seeds.

Add sugar to the kheer (milk+shred) and add the fried cashews and raisins and sprinkle the cardammom powder along with the optional ingredients (kumkum puvvu and pacha karpooram).

Serve hot or cold. (The colder the better it tastes).