Yummilicious Carrot Kheer

 In the southern part of India, kheer is called payasam or payasa, meaning milk. 

The difference between the kheer and payasam are that payasam is typically made with jaggery and the consistency is usually thinner.

Few people call this sweet-dish as Carrot Payasam, however, we will not add jaggery to this and this will be thick and yummy like Kheer. 

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Let's get started !

Warm 2 tablespoon Ghee

We will use the same ghee for frying the dry-fruits and for cooking the carrots.
I have taken almonds and raisins, you may also add cashews.

Remove the dry-fruits and now add grated carrots in the same ghee.

Cook on medium flame and keep stirring occasionally till the carrots changes its color.

At this stage you can either choose to add khoya or cornstarch (mixed in a little milk) to make the consistency thick OR you can keep it cooking and stirring for some extra time, like what I did 👸

Try making this yummilicious kheer and share your experience 

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