Carrot and Cashew Payassam
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 19221 times
Perhaps the healthiest of payasam recipes, this is an interesting way to give your family a vitamin a rich health boost!
- Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously. Keep aside.
- Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 5 minutes. Keep aside to cool for 10 to 15 minutes.
- Drain the cashewnuts and keep the milk aside.
- Combine the carrots and cashewnuts and blend in a mixer to a coarse paste.
- Add the prepared paste, sugar and the milk kept aside to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.
- Add the cardamom powder and mix well. Cool completely and refrigerate at least for 2 hours. Serve chilled.
Nutrient values per serving
|Vitamin A||617.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||2 mg|
|Folic Acid||10.9 mcg|
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