- 3 medium to large carrots, peeled and chopped roughly
- 3-4 green cardamoms, powdered and crushed or ½ tsp cardamom powder
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- ½ to ¾ cup powdered or grated jaggery or as required (depending on the sweetness of the carrots)
- ½ cup water for dissolving the powdered jaggery
- a handful of cashews, halved or whole
- a handful of raisins
- a pinch of rock salt
- 2 to 3 tbsp oil or ghee
- boil the carrots in enough water till they become soft and completely cooked.
- stir jaggery in ½ cup water and mix till the jaggery is dissolved.
- if there are impurities, then strain the jaggery solution.
- when the carrots are warm or cooled, blend them adding ¼ cup water in a blender.
- mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or kadai and keep on low flame.
- gently heat through and occasionally stir.
- don’t bring the mixture to a boil.
- just let it get heated.
- when you see steam vapours floating on top above the payasam, switch off the fire.
- stir in the thick coconut milk.
- in a small pan, heat oil or ghee.
- first add the cashews and when they start to change color, add the raisins and cardamom powder.
- on a low flame, fry the cashew till they turn light golden or golden and the raisins swell and become golden.
- pour this whole mixture into the carrot kheer and stir.
- serve the carrot Kheer hot or warm or cold.
Recipe Source: Veg recipes of India