Carrot – Rice Payasam

Ingredients for Carrot – Rice Payasam:

1. Carrot – 4, big

2. Milk – 1 litre

3. Jeerakasala rice – A handful

4. Sugar – ½ cup

5. Condensed milk – ½ cup

6. Ghee – 1 tablespoon

7. Cardamom powder – 1 tsp

8. Salt – A pinch

9. Water – ¼ litre

10. Cashews and almonds – 2 tsp each

11. Saffron – A pinch

How to prepare Carrot – Rice Payasam?

1. Peel off the skin of the carrot and cook it well, adding sufficient water.

2. When it cools, make a fine paste.

3. Cook rice in a pan, adding sufficient water.

4. Allow the rice to cool and then smash it once in a blender. Never make a smooth paste.

5. Take a thick-bottomed pan and add carrot paste to it.

6. Add a little milk to the smashed rice and mix it well till lumps disappear.

7. Add the remaining milk and rice to it.

8. Add rice along with milk to the carrot and put on the flame.

9. Add condensed milk, sugar, and cardamom powder.

10. Keep stirring till payasam starts to boil.

11. Reduce the flame and cook till the contents turn thick (or as you wish).

12. Fry cashews and almonds in a pan, adding ghee, and pour them into payasam.

13. Add a pinch of salt and mix the payasam well.

14. Decorate with a pinch of saffron, and serve hot or cold as you wish.

Courtesy: Vanitha Magazine August 15 – 31, 2014

Also read a few more desserts with condensed milk as one of the ingredients. Here is the page link. Click on the images in the gallery to read.