Carrot ada payasam

Wishing all the Malayalees around the globe a very Happy Vishu !  

This is my Amma’s signature  recipe and she has been  serving this to our guests since a long time.The only modification I have done to this recipe is  replacing one cup of milk with a tin of evaporated  milk, that's just because I had a  tin of evaporated milk which my hubby picked up accidentally long time back when I asked him to  get condensed milk. Anyway it was him who remided me to use it in this payasam. Evaporated milk gave a nice flavour of reduced milk to the payasam and I will definitely be using it for again for this payasam.

Ingredients

Carrots – 3 large or 4 medium

Rice Ada – 100 gm

Boiling water – As required

Milk – 5 cups

Evaporated milk – 1 tin (optional)  Use  one  cup of milk if not using it

Sugar – 1 1/2 cups ( as per your sweetness)

Cardamom powder – ¼ tsp

Cashew nuts – 2 tbs

Golden Sultanans – 2 tbs

Ghee – 2 tbs

Method

• Grate carrot and pressure cook it for 2 whistles adding 2 cups of milk
• Place 100 gms of Ada in a saucepan and add boiling water to it and cover it for ½ an hour.
• After 30 minute Ada should be soft, drain the water and keep the ada aside.
• Meanwhile puree the cooked carrot in a blender and keep it aside.
• Place evaporated milk, rest of milk( 3 cups)and bring it to boil, add cooked Ada to it and cook for 10 minutes.
• Add Pureed carrot to the Ada and cook for another 10 minutes.
• Add sugar and stir until dissolved. Cook for another 5 minutes and finally add cardamom powder and remove from fire.
• Now in a small pan add ghee and roast cashew nuts until lightly brown and sultana until they plump up
• Add Cashewnuts and sultanas to payasam and stir in.
• Serve the Payasam warm or chill in fridge and serve cold!!