Ingredients
Carrot 4 washed, peeled and grated
Milk 2 cups
Sugar same amount as carrot paste
Almonds 1/4 cup
Condensed milk 1 can
Evaporated milk 1 can
Saffron 1 t.spoon
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional
Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour. Peel skin and grind it
with grated carrot and milk.
Measure the amount of carrot/almond paste, and keep the same
amount of sugar aside.
Cook the carrot/almond mixture in a pan for 5-10 minutes till the
flavour comes out. Add the measured sugar, and let it cook for a
few minutes. Add one can of evaporated milk, and condensed milk
(or) regular milk and bring it a boil.
Fry cashews, raisins and cloves in little ghee and add this to
the above. Pound cardamoms, and edible camphor, and add this to
the payasam.
