You are here: Home > Course > Desserts > Traditional Indian Mithai > Carrot and Cashewnut Payasam, Protein Rich Recipe Carrot and Cashewnut Payasam, Protein Rich Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Opsin a type of protein combines with retinal (a form of vitamin A) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process. Hence this payasam is a perfect combination as carrots are rich in vitamin A whereas cashewnuts are rich in protein. Hence relish this sweet preparation for a bright vision. Carrot and Cashewnut Payasam, Protein Rich Recipe recipe - How to make Carrot and Cashewnut Payasam, Protein Rich Recipe Tags Traditional Indian MithaiZinc Rich Foods Soaking time: 30 minutes Preparation Time: 5 mins Cooking Time: 32 mins Total Time: 671 hours 7 minutes 6Makes 6 servings Show me for servings Ingredients 1 cup thickly grated carrot1/2 cup cashewnuts (kaju)1 cup warm milk2 tsp ghee4 cups milk5 tbsp sugar1/4 tsp cardamom (elaichi) powderFor The Garnish4 to 5 cashewnuts (kaju) Method MethodSoak the cashewnuts in warm milk in a deep bowl for 30 minutes. Drain and keep the milk and cashewnuts aside.Heat the ghee in a broad non-stick pan, add the carrots and sauté on a medium flame for 4 to 5 minutes. Keep aside to cool slightly.Combine the carrots and cashewnuts in a mixer and blend to a coarse mixture. Keep aside.Combine the milk and drained milk in a deep non-stick pan and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.Add the carrot-cashewnut mixture and sugar, mix well and cook on a slow flame for another 15 minutes, while stirring continuously and scraping the sides of the pan.Add the cardamom powder and mix well.Allow it to cool completely and refrigerate for at least 1 hour.Serve chilled garnished with cashewnuts. Nutrient values (Abbrv) per servingEnergy320 calProtein9.1 gCarbohydrates25 gFiber0.8 gFat16.4 gCholesterol26.7 mgSodium37.9 mgClick here to view calories for Carrot and Cashewnut Payasam, Protein Rich Recipe