Скачать или смотреть Carrot and Sabudana Payasam| Onam Special kerala Recipes # Kerala Onam Sadya

Carrot Sabudana Payasam is a delightful and unique twist on the traditional Indian dessert. This payasam, or kheer, combines the subtle sweetness of carrots with the chewy texture of sabudana (tapioca pearls), creating a rich and comforting dish, often served during festivals and special occasions.

Ingredients:
Carrots: Finely grated, adding a natural sweetness and a vibrant color.
Sabudana (Tapioca pearls): Provides a soft, chewy texture that contrasts beautifully with the creaminess of the dish.
Milk: Full-fat milk is often used to make the payasam rich and creamy.
Sugar or Jaggery: Sweeteners that balance the earthy flavors of the carrots.
Cardamom: A pinch of cardamom powder gives the dessert a warm, aromatic depth.
Ghee (Clarified Butter): Used to lightly sauté the carrots, adding a rich flavor.
Cashews and Raisins: Lightly fried in ghee and added for a crunchy and chewy texture.
Saffron (optional): Adds a luxurious flavor and color.
Preparation:
Soaking Sabudana: Sabudana is soaked in water for a few hours until it becomes soft and fluffy.
Cooking Carrots: Grated carrots are sautéed in ghee until they soften and release their sweetness.
Simmering with Milk: The soaked sabudana and cooked carrots are combined with milk and simmered on low heat, allowing the flavors to blend together.
Adding Sweeteners and Spices: Sugar or jaggery is stirred in along with cardamom, and the payasam is cooked until it thickens to a creamy consistency.
Garnishing: The dish is garnished with cashews and raisins fried in ghee, and optionally, a few strands of saffron for extra flavor.
The result is a creamy, mildly spiced dessert with the freshness of carrots, the chewiness of sabudana, and the crunch of nuts.