CARrot Pāysa – Carrot Kheer



5 to 6 – Carrot, medium size

1 cup – Water

1 cup – Milk

2 to 3 – Cardamom 

1 pinch – Saffron

1/4 cup – Sugar (more or less as per your taste)

Sliced almonds for garnishing



Soak saffron in the milk and let it soak till you prepare everything.

Clean, peel, chop and pressure cook the carrots along with the water in a pressure cooker till the cooker lets out two whistles. The carrots should be cooked. 

Open the lid and let it cool. Blend the cooled carrots, along with the water into a smooth paste. Pour this mixture into a deep casserole. Add saffron infused milk and let it come to a boil. Add sugar and cardamom powder to this and boil for further 5 mins. 

Garnish it with more cardamom powder and sliced almonds. Serve it hot or refrigerate it and serve it cold.

* To make it more rich you could add 10 to 12 soaked cashews or almonds when blending the carrots. Though i like it without them as it is light yet creamy without it also.

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3 thoughts on “CARrot Pāysa – Carrot Kheer

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