Carrot Kheer - carrot payasam - carrot paramannam

    Carrot kheer  is easy to prepare  and also prepared during most of the festival occasions. Carrots are loaded with beta carotene, which is why they appear orange. Carrots are very low in saturated fat and cholesterol. Carrots are also a good source of thiamine, niacin, vitamin B6, folate and manganese, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K and potassium.Now we learn to make simple and healthy carrot kheer.

Carrot kheer

Ingredients

carrot - 4 (Medium Size)
sugar- 2 tbsp.
Milk - 2  + 1/4 cup.
Cashew nuts - 4. tsp (broken)
ghee - to fry  (4 tsp)

Preparation 

• wash the carrots, cut the edges, pressure cook  the carrots for 4 whistles, once it cools down , remove the skin of carrots and grind it into a smooth paste with 1/4 cup of milk. 

• Saute the cashews in a pan with ghee, till it turns golden brown colour, and keep it aside.

Method

• In a same  pan, add  carrots paste,sugar, milk mix well, let it boil in a medium flame for 10 min.Garnish with cashews.

• you can serve hot or cold, as you required.