Carrot Almond Payasam

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As a kid, I was a picky eater when it came to vegetables. Don’t know why, but I always hated carrots and beetroots. But I used to eat sweets like beetroot halwa, carrot halwa and cartot Payasam. Anything that comes in a sweet/dessert form – its a big Yesss from me. I gradually started liking carrot and beetroot in veggie form as well.  Whenever I see beetroot and carrot in fridge, I always have this urge to prepare sweets. Hubby makes sure I am not doing any sweet with those veggies 😦  Though I have prepared this dessert earlier, today being the first day of the tamil month Aadi (Aadi Friday in some places), thought of making this healthy and special payasam for the auspicious day.

Carrot Almond Payasam:

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 4

Recipe Category: Dessert

Ingredients:

Carrot – 4 medium peeled and cut into big chunks

Almonds – 1/3 cup (I used whole, but if you don’t like the skin, blanch, remove skin and then use it)

Milk  –  3 cup

Condensed milk – 3 tbsp

Sugar -1/3 cup

Cardamom – 2 pods

Almonds – few for garnish

Saffron – few strand (soak them in a tbsp. of milk)

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Method:

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  • In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it cone to room temperature blend then into fine puree

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  • In a sauce pan, add carrot puree and remaining milk, let them boil. When it starts boiling, add condensed milk, sugar and soaked saffron. Boil for 5- 10 minutes or till  they became thick. Garnish with some sliced almonds if desired. Serve hot or cold

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My Notes:

  • A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender. Turn off the heat and let it cool
  • Instead of grinding carrots, you can grate them and add. In that case skip cooking carrots with almonds, directly add carrot to the cooked and ground Almonds
  • If you are vegan, use thin coconut milk to cook carrot and almonds and thick coconut milk at the end
  • Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
  • Same procedure can be followed for beetroot payasam
  • Same procedure can be followed for any kheer – Walnut, Cashew, Pistachio etc

 

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57 thoughts on “Carrot Almond Payasam

  1. […] you are not a big fan of beetroot, I am sure you can’t say no to Halwa. Like I mentioned in Carrot Payasam As a kid, I was a picky eater and always said no to beetroot. After tasting beetroot in this form, […]

  2. apuginthekitchen July 19, 2014 at 9:09 PM Reply

    This sounds really wonderful. A great summertime dessert.

  3. MamaD1xx4xy July 19, 2014 at 3:51 PM Reply

    This looks quite tasty. I like the cardamom and coconut milk.

  4. natasha July 19, 2014 at 12:59 PM Reply

    Yum…was looking something easy to make..shall try…

  5. lapetitepaniere July 19, 2014 at 12:19 AM Reply

    Lovely Carrot Almond Payasam Vidya 🙂

  6. swathiiyer July 18, 2014 at 11:37 PM Reply

    Delicious carrot payasam I haven’t tried yet. But sure going to try next time.

  7. food passion and love July 18, 2014 at 10:31 PM Reply

    Love the colour vidya!!and the saffron threads too!!Delicious!!

  8. Monica July 18, 2014 at 6:51 PM Reply

    Love the flavors in this soup – carrots, almonds, condensed milk AND saffron. Yum!

  9. allison July 18, 2014 at 5:35 PM Reply

    This carrot almond payasam sounds so good!

  10. Preethi July 18, 2014 at 5:16 PM Reply

    What a lovely way to get the kids eat sweet which is healthy. Very nice recipe

  11. Jenn Alex Brockman July 18, 2014 at 4:52 PM Reply

    This is interesting and what’s better is that it’s not a scary color after it’s made. Sometimes colors make it really hard for me to eat something – especially if I’ve not tried it before.

    • Traditionally Modern Food July 20, 2014 at 1:59 PM Reply

      Thanks Jenn:) totally agree sometime after cooking the color makes the food unappetizing. Glad you liked

  12. Shella Grover July 18, 2014 at 3:48 PM Reply

    Woww this is a new way of making payasam n i would like to try it. Thanks for sharing

  13. Loretta July 18, 2014 at 2:54 PM Reply

    Looks great!

  14. erikabeyk July 18, 2014 at 12:34 PM Reply

    Looks and sounds delicious,I like the variety .To be able to use coconut
    instead of milk and other nuts is great.
    Thank you

  15. srividhya July 18, 2014 at 11:19 AM Reply

    Great post at right time 🙂 All the vrathams are gonna start from next week and I need to make payasams for all vrathams as neivediyam. Got a new recipe now 🙂

    • Traditionally Modern Food July 18, 2014 at 2:57 PM Reply

      Thanks Srividhya:-) Glad that you like it, festive time lots of sweets in coming days. I always have confusion what to cook

  16. Traditionally Modern Food July 18, 2014 at 11:11 AM Reply

    🙂 Wow that’s great thanks

  17. Mac McPherson July 18, 2014 at 11:04 AM Reply

    Never got on with carrots either – can just tolerate baby carrots. But Rachel adores all things veggie so we will put it in her recipe book
    Mac

  18. Amanda July 18, 2014 at 10:20 AM Reply

    OMG the flavor combinations in this are to die for. I love saffron and cardamom. Almonds, milk and sugar??? YUM!

  19. shamsskitchen July 18, 2014 at 5:16 AM Reply

    Yummy 🙂

  20. Bikramjit July 18, 2014 at 4:06 AM Reply

    hmmmmm I am not a big fan of carrots , although i like eating them raw.. maybe try this sometimes and test it on a friend he he he 🙂

  21. Chitra Jagadish July 18, 2014 at 3:47 AM Reply

    Wow I love carrot payasam and this one with almond looks fab….wil give a try and let you know. ..thanx for this wonderful recipe…..

  22. Charanya July 18, 2014 at 3:27 AM Reply

    Have never heard about this. Can’t wait to try 🙂

  23. sindhoooo July 18, 2014 at 1:25 AM Reply

    Wow! I had heard a out carrot payasam but not tried so far.. Surely try this easy recipe 🙂 Thanks a lot!

    • sindhoooo July 18, 2014 at 1:27 AM Reply

      I wanted to say,

      Wow! I had heard about carrot payasam but not tried so far.. Surely will try this easy recipe 🙂 Thanks a lot!

  24. Lori July 18, 2014 at 1:11 AM Reply

    Another carrot recipe that is tempting me! This sounds delicious Vidya! I was happy you didn’t add beetroots…not brave enough to give that a go yet. 😉

    • Traditionally Modern Food July 18, 2014 at 10:53 AM Reply

      Thanks Lori:)Guess you don’t like beetroot, I can understand. I was like this before:) I never tried beetroot in gruel but beetroot halwa( thick pudding) is good Lori

  25. Malar July 17, 2014 at 11:15 PM Reply

    I love carrot payasam , I make it with cashews and almonds , lovely 🙂

    • Traditionally Modern Food July 17, 2014 at 11:22 PM Reply

      Happy to know that you too like carrot Payasam:)thanks Malar, you grind cashew along with Almonds? nice

      • Malar July 17, 2014 at 11:48 PM

        Yes Vidya cook and grind both with carrots

      • Traditionally Modern Food July 17, 2014 at 11:49 PM

        Next time I will add cashew and try, thanks for the idea Malar:)

      • Malar July 18, 2014 at 12:35 AM

        Sure Vidya 🙂

  26. Sweet and Savoury Pursuits July 17, 2014 at 11:13 PM Reply

    Love the flavour that cardamom adds to a dessert!

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