Carrot Payasam

How to Prepare

1. Grate the carrots finely using a grater.
2. In a large pot, heat 2 tablespoons of ghee over medium heat.
3. Add the grated carrots and sauté for 5-7 minutes until they soften and release their aroma.
4. Pour in 2 liters of milk and bring it to a boil, stirring occasionally to prevent sticking.
5. Reduce the heat to low and let the mixture simmer for 20-25 minutes until the carrots are fully cooked and the milk thickens slightly.
6. Add 2 cups of sugar and stir well until it dissolves completely.
7. In a small pan, heat 1 tablespoon of ghee and fry the cashew nuts and raisins until golden brown.
8. Add the fried nuts and raisins to the payasam along with a pinch of cardamom powder.
9. Stir well and simmer for another 5 minutes.
10. Remove from heat and let it cool slightly before serving warm or chilled.