Скачать или смотреть ಕ್ಯಾರೆಟ್ ಪಾಯಸ । ಕ್ಯಾರೆಟ್ ಖೀರ್ | Simple & Easy Carrot Payasa | Carrot Kheer

In just 30 minutes, prepare great-tasting Carrot Payasa or Carrot Kheer. Narrated in Kannada with English subtitles.

Ingredients:

Carrots - 4 Cups Chopped or 1 Kg
Fresh Cream - 2 Tbsp
Milk - 1 litre (Boiled and Cooled) or 4-5 Cups
Sugar - 3/4 Cup
Cardamom Powder - 1/4 tsp
Ghee or Clarified Butter - 1 & 1/2 Tbsp
Broken Cashew nuts - 2 Tbsp

Method:

1. Add 4 cups of peeled and chopped carrots into the cooker container. This is approximately 1 kilogram of carrots. Add enough water to completely cover the carrots. Close the cooker lid, place the whistle, and cook for 4 whistles. Cook until the carrots turn soft.

2. Let the cooked carrots cool down completely. Once cooled, transfer them to a mixer jar and blend into a smooth paste.

3. Pour the paste into the vessel you’ll use to prepare the Kheer. I’ve also added the water used for cooking the carrots. I blended the carrots in two batches.

4. Add 2 tablespoons of fresh cream collected from boiled milk and whisk it in. Now add 4 to 5 cups (around 1 litre) of boiled and cooled milk. Mix thoroughly using a whisk.

5. Place the vessel on the stove and bring the mixture to a boil. Adjust the consistency by adding more milk if needed. Stir the Payasa occasionally using a ladle. Boil it on a medium flame. Once it starts boiling, turn off the flame. Only after switching off the flame, add the sugar.

6. Add 3/4 cup of sugar. Add 1/4 tsp of cardamom powder and mix well. Stir thoroughly so the sugar dissolves while the Kheer is still hot. Avoid adding sugar while boiling, as it may cause the milk to curdle.

7. Heat 1 & 1/2 tablespoons of ghee in a small pan. Once the ghee melts, add 2 tablespoons of broken cashew nuts. When the cashews turn golden, immediately add them to the Carrot Payasa.

This Payasa tastes great both hot and chilled.