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Easy payasam or kheer with carrots
Published On: 02 Jan 2006
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Soak almonds and cashews together in warm water for 30 mins.
Grind it to a smooth paste.
Pressure cook carrots with 1/2 cup of milk upto 3 whistles.
Grind the cooked carrots.
Place the ground carrots and the remaining 1 1/2 cups of milk in a pan and boil for 10 mins.
Add sugar followed by almond-cashew paste.
Boil, till it becomes a little thick.
Add cardamom powder and saffron.
:- Serve chilled.
It was a yummy recipe. Like a nursery girl, i tried this recipe n also i just added 1/2 cup coconut milk n one spoon of desicated coconut to it... which gave a gr8 flavour. Delicious and mouthwatering...
Very tasty.Childrens enjoyed alot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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