Carrot Payasam (Carrot Kheer)

Ingredients

• Carrot - 4 whole
• Cashew nuts - 15 whole
• Milk - 2 cup
• Water - 1 cup
• Ghee - 1 tbsp
• Cashew nuts - 8 whole
• Sugar - 5 tbsp
• Cardamom pods - 6 whole

Instructions

1. 1Soak 15 cashew nuts in water for 15 minutes to soften them, then drain and set aside.
2. 2Peel and grate 4 carrots and keep them ready; this will give the payasam its natural sweetness and color.
3. 3Heat 1 tbsp ghee in a pan, add the grated carrots and sauté until they change color, then remove from the heat and let the mixture cool slightly so it is safe to blend.
4. 4Combine the cooled sautéed carrot, the soaked cashew nuts and 1 cup water in a blender and process until completely smooth to make a creamy carrot-cashew puree.
5. 5Bring 2 cups milk to a boil in a saucepan over medium heat, then stir in the blended carrot-cashew puree and 5 tbsp sugar and continue to boil until the mixture thickens.
6. 6Crush 6 cardamom pods to a fine powder and stir the powder into the thickened payasam, then remove the pan from the heat to preserve the fragrance.
7. 7Chop 8 cashew nuts and fry them in a small frying pan in a little ghee until golden and fragrant; use these for garnish to add a warm, crunchy finish.
8. 8Chill the payasam thoroughly before serving so it sets and the flavors meld, then garnish with the fried cashew pieces just before you serve.