You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Sweets > Carrot and Cashew Payassam Carrot and Cashew Payassam by Tarla Dalal Perhaps the healthiest of payasam recipes, this is an interesting way to give your family a vitamin a rich health boost! 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Close 20 Aug 2013 This recipe has been viewed 27832 times Carrot and Cashew Payassam recipe - How to make Carrot and Cashew Payassam Tags South Indian SweetsDry Fruit FlavoursTraditional Indian MithaiMixerKadai Veg Soaking Time: 30 minutes Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 801 hours 20 minutes 4Makes 4 servings Show me for servings Ingredients 3 cups milk2 tbsp ghee3/4 cup grated carrot1/2 cup cashewnuts (kaju) , soaked in 1 cup warm milk for 1/2 hour1/4 cup sugar1 tsp cardamom (elaichi) powder Method MethodBoil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously. Keep aside.Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 5 minutes. Keep aside to cool for 10 to 15 minutes.Drain the cashewnuts and keep the milk aside.Combine the carrots and cashewnuts and blend in a mixer to a coarse paste.Add the prepared paste, sugar and the milk kept aside to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.Add the cardamom powder and mix well. Cool completely and refrigerate at least for 2 hours. Serve chilled. Nutrient values (Abbrv) per servingEnergy362 calProtein9.2 gCarbohydrates23.5 gFiber0.9 gFat22.1 gCholesterol24 mgSodium35.9 mgClick here to view calories for Carrot and Cashew Payassam