Carrot kheer (Carrot payasam)

INGREDIENTS:


Milk - 1litre
Carrot - 1big size
Cashew - 10nos
Sugar - as required
Cardamom powder - 1/2sp


METHOD:

• Cut carrots thinly.
• Boil carrot and cashew (keeping each in a separate small vessel) in a cooker by adding one spoon of water in cooker and into both carrots and cashew cup.
• Once putting the weight on to the cooker, simmer the flame and off the stove in 5minutes.
• Let the content cool and add the carrot and cashew to mixer and stir twice (dont stir more than that).
• Now boil the milk, so that it should get condensed to 3/4th litre.
• Now add sugar and stir well.
• The milk will now become loosen as we added sugar.
• Again let it boil until it is thick.
• Now add the grinded contents and crushed cardamom to the milk.
• Boil fot 2mins and off the flame.
• Serve hot or cold by keeping in refrigerator.