Carrot 4 washed peeled and grated Milk 2 cups Sugar same amount as carrot paste Almonds 1/4 cup Condensed milk 1 can Evaporated milk 1 can Saffron 1 t.spoon Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2
Method
Soak saffron in little cold milk and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind it with grated carrot and milk. Measure the amount of carrot/almond paste and keep the same amount of sugar aside. Cook the carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the measured sugar and let it cook for a few minutes. Add one can of evaporated milk and condensed milk (or) regular milk and bring it a boil. Fry cashews raisins and cloves in little ghee and add this to the above. Pound cardamoms and edible camphor and add this to the payasam.
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