Ingredients Jump to Instructions ↓


  2. Carrot 4 washed, peeled and grated

  3. Milk 2 cups

  4. Sugar same amount as carrot paste

  5. Almonds 1/4 cup

  6. Condensed milk 1 can

  7. Evaporated milk 1 can

  8. Saffron 1 t.spoon

  9. Cashews 1/4 cup

  10. Golden raisins 2-3 t.spoons

  11. Cardamom 2

  12. Edible camphor (Pacha kalpooram) optional


  14. Soak saffron in little cold milk, and keep it aside.

  15. Soak almonds in hot water for 1 hour. Peel skin and grind it

  16. with grated carrot and milk.

  17. Measure the amount of carrot/almond paste, and keep the same

  18. amount of sugar aside.

  19. Cook the carrot/almond mixture in a pan for 5-10 minutes till the

  20. flavour comes out. Add the measured sugar, and let it cook for a

  21. few minutes. Add one can of evaporated milk, and condensed milk

  22. (or) regular milk and bring it a boil.

  23. Fry cashews, raisins and cloves in little ghee and add this to

  24. the above. Pound cardamoms, and edible camphor, and add this to

  25. the payasam.


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