Contributor: C, Gowri.

INGRIDENTS

1. 2 cups of baby carrots or 3 long carrots.
2. ¾ cup of sugar
3. 1 liter of whole milk
4. ½ cup of cashew nuts
5. 4 cardamom
6. 2 pinch of saffron

METHOD

1. Cut the carrot into small bits and cook well with enough milk and grind into a smooth paste.
2. Heat 2 tsp of ghee and add the carrot paste. Fry well and add sugar and little water.
3. When the sugar dissolves well, add cashew nuts powder and cardamom powder and saffron.
4. Boil for another 1 to 2 minutes then turn of the stove.
5. Serve hot are cold payasam.