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Beetroot Carrot Payasam

Beetroot Carrot Payasam

Cooking Time

Preparation Time : 25

Cook Time : 20

Total Time : 45

Ingredients

Serves 4

  • beetroot 1 nos

  • carrot 3 nos

  • Coconut Milk(thick) 1 cups

  • Coconut Milk(thin) 1 1/2 cups

  • Diluted jaggery 1 cups

  • Dried ginger powder(chukku) 1/2 tsp

  • Cardamom powder 1//2 tsp

  • Nuts and raisins as required 1/4 cups

  • Salt 1 pinch

  • Ghee 1 tbsp

Directions

  • 01

    Peel the skin of beetroot and carrot

  • 02

    Pressure cook with little amount of water for 5 min in medium flame

  • 03

    Cool it and grind well(Add 1 TS of thin coconut milk while grinding)

  • 04

    Take thick bottom vessel and add this mix

  • 05

    Cook in low flame

  • 06

    Stir continuously

  • 07

    When lumps are coming out,add diluted jaggery

  • 08

    Stir well for 2 min

  • 09

    Sprinkle cardamom powder, and dried ginger powder

  • 10

    Mix well

  • 11

    Add thin coconut milk and stir for 2 min

  • 12

    Add thick coconut milk and remove from flame

  • 13

    Heat 1 tablespoon ghee in a pan and fry cashew nuts and sprinkle it along with the ghee over the kheer

  • 14

    Add a pinch of salt

  • 15

    Mix well and serve hot

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