Carrot and Cashewnut Payasam, Protein Rich Recipe
by Tarla Dalal
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Carrot and Cashewnut Payasam, protein plays an important role in vision. Opsin a type of protein combines with retinal (a form of vitamin A) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process.
Hence this payasam is a perfect combination as carrots are rich in vitamin A whereas cashewnuts are rich in protein. Hence relish this sweet preparation for a bright vision.
- Soak the cashewnuts in warm milk in a deep bowl for 30 minutes. Drain and keep the milk and cashewnuts aside.
- Heat the ghee in a broad non-stick pan, add the carrots and sauté on a medium flame for 4 to 5 minutes. Keep aside to cool slightly.
- Combine the carrots and cashewnuts in a mixer and blend to a coarse mixture. Keep aside.
- Combine the milk and drained milk in a deep non-stick pan and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Add the carrot-cashewnut mixture and sugar, mix well and cook on a slow flame for another 15 minutes, while stirring continuously and scraping the sides of the pan.
- Add the cardamom powder and mix well.
- Allow it to cool completely and refrigerate for at least 1 hour.
- Serve chilled garnished with cashewnuts.
Nutrient values Per serving
|Energy|| 493 kcal|
|Protein|| 13.6 gm|
|Carbohydrate|| 40.7 gm|
|Fat|| 24.7 gm|
|Fibre|| 1.1 gm|
|Vitamin A|| 845.8 mcg|
|Calcium|| 548.9 mg|
|Folic Acid|| 17.3 mcg|
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