Carrot Payasa ...

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Recipe Author: Ranjini Natesh
[Other recipes by the Author ]

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Grated Carrot - 2 Cups

Milk Maid - 1/2 Tin
Vanilla Custard Powder - 1/2 Cup
Milk - 1 Litre
Ghee - 1/4 Cup
Cashew Nuts - 12 (Make into pieces)
Raisens - 12


Fry Cashew Nuts and Raisens in Ghee.

Remove them and keep it aside.

Fry Grated Carrot in the remaining Ghee for 5 Mins.
Remove and cook the Carrot in Pressure Cooker for 5 Mins.
Boil 1/2 Litre of Milk. Mix Custard Powder into a cup of Milk and add it to the boiling milk.
Keep Stirring the boiling milk till the thick liquid is formed.
Add cooked Carrot, fried Cashews and Raisens and milkmaid to the custard.

Note: If you think you need the payasa to be thinner, add more milk and mix well.

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