Carrot Payasam (Kheer) -Thai Kiruthigai Festival

• Carrots                         - 2 or 3
• Milk                              - 2 cups
• Cashew                        - 5 to 6
• Raisins                         - 6
• Ghee                            - 1 tbsp
• Cardamom pwd             - a generous pinch
• Sugar                           - 5 tbsp
• Saffron                          - few strands
• Almond, pistachios for garnishing

1. Wash & peel the skin of carrots.
2. Grate them to pieces.
3. Pressure cook with ½ cup milk until soft.
4. Let cool.
5. Roast cashews & raisins to golden in the ghee.
6. Blend the carrots till smooth.
7. Transfer this in a thick bottomed pan, add the rest of the milk.
8. Mix well and cook in low medium heat.
9. Add the cardamom pwd, sugar and let cook further for 4 to 5 mins.
10. Switch off the heat, add the roasted nuts.
11. Powder the pistachios, almond, roughly and sprinkle on top just before serving.
12. Serve warm or chilled with few saffron strands garnishing

13. Lipsmacking healthy carrot payasam ready to taste..:)