Ingredients and Method to make Carrot Cashew Payasam
5 cups whole milk + 1/2 cup for soaking cashews
1/2 cup cashew nuts (kaju) (broken into small pieces)
4 large carrots
1/2 cup sugar (see notes)
7 cardamom pod seeds powdered fine
Soak cashew nuts in 1/2 cup milk for at least 30 minutes.
Place balance of the milk in the slow cooker and set on high for 4 hours.
Cut
carrots in small pieces, add just enough water as needed and cook
either on stove top or in the microwave until soft. Let the carrots cool
to room temperature.
Puree the soaked
cashews along with the milk until smooth. Puree the cooked carrots
until mostly smooth, I like a little texture so I puree the carrots
until it gets a slightly grainy texture like semolina. Keep both the
pureed cashews and carrots aside.
About an hour into cooking, add sugar to the milk in the slow cooker.
After
about 2 1/2 hours when there is an hour and a half to go, add the
pureed cashews and carrots to the simmer milk and mix well.
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Allow to simmer for the balance of the time. In the last 30 minutes add the powdered cardamom seeds and mix well.
Remove from power and serve hot. Or cool and chill in refrigerator and serve chilled.
Notes:
With
this quantity of sugar this payasam/ kheer is mildly sweet. If you
prefer your desserts a little more obviously sweet, you may want to
increase the quantity of sugar in this recipe to 3/4 cup or even a
little more.
