Carrot Rice Kheer with Palm Jaggery

DIFFICULTYBeginner

YIELDS1 Serving

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients:

• 3 carrots
• 2.5 cups milk
• 2 tsp ghee
• 3/4 cup palm jaggery
• 7-8 cashew nuts
• a pinch of cardamom powder

Process of making:

1. Heat the ghee in a pan and toast the cashew nuts till golden brown, then add the remaining.
2. In a pan, melt jaggery. Pour in 1/4 cup of water.
3. Boil for 5 minutes just until the jaggery is fully melted.
4. Turn the heat down and tuck it away.
5. Scrape the carrot skin and thoroughly rinse it.
6. Finely chop this and simmer for 3 buzzers in a slow cooker with some water or milk.
7. Allow cooling before combining in a blender.
8. Merge the carrot puree and milk in a massive saucepan.
9. Stir well and cook for 10 minutes on moderate low flame.
10. Constantly stir.
11. Turn off the burner.
12. Allow for complete cooling.
13. Pour the jaggery syrup over the carrot milk mixture.
14. Merge thoroughly. It will curdle if you put it on the flame.
15. Stir in the roasted cashews and cardamom powder.
16. Combine thoroughly.
17. Mix in the roasted cashews and cardamom powder.
18. Carrot payasam is done.
19. This carrot payasam, with its sweet taste from jaggery and clunk from the nuts, is perfect for neivedyam and gatherings alike.