Carrot and Cashewnut Payasam, Protein Rich Recipe
by Tarla Dalal

Carrot and Cashewnut Payasam, protein plays an important role in vision. 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.

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Carrot and Cashewnut Payasam, Protein Rich Recipe recipe - How to make Carrot and Cashewnut Payasam, Protein Rich Recipe

1 cup thickly grated carrot
1/2 cup cashewnuts (kaju)
1 cup warm milk
2 tsp ghee
4 cups milk
5 tbsp sugar
1/4 tsp cardamom (elaichi) powder

For The Garnish
4 to 5 cashewnuts (kaju)

Method

Soak 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.