CARROT MOONGDAL PAYASAM

Payasam or Kheer is liked  by every one.  I am bored of making the normal Paal Payasam, Nei Payasam, Vella Payasam etc. which are common in our house for the  festivals, Sumangali Prarthanai, Shradham etc.

I always make changes in our routine and try something different always for guests if they come to our house for lunch or dinner.

Today, I tried the carrot moongdal payasam and was a hit.  The preparation is very easy and the dish is very tasty too without much sugar added in it.

It tastes more yummy, when it is served chilled.

Let us look at the recipe now:


Time taken:  1 hr 15 minutes
Serves: 7-8

Ingredients:

1 Ltr cow milk ( I used Govardhan)
1/2 cup carrot grated
1/4 cup moong dal
1/4 cup sugar
1/2 tsp elaichi powder
fistful of cashew nuts broken.
2 tbsp ghee
a pinch of saffron (optinal)

Method:

1.  Peel the carrot, grate and keep aside.
2.  Dry roast the moongdal till golden brown, put water in it and soak it for 30 minutes.
3.  Heat ghee in kadai, fry the cashes till light brown, remove and keep aside.
4.  In the same kadai, add the carrot and saute the same for 5  minutes.
5.  Wash the moongdal thoroughly, drain water completely and put in the carrot and saute for another five minutes.
6.  Add 1 ltr milk and cook till the milk is reduced 1/4 th of its volume.
7.  Add 1/4 cup sugar and cook for another 30 minutes.
8.  put hot water a tablespoon or two in the pinch of saffron.  when the colour comes add to the kheer.  Put elaichi powder and mix well.
9.  Your carrot moongdal payasam is ready.

How to serve:

garnish with the fried cashew and serve chilled.

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