Carrot payasam with jaggery Carrot burfi
INGREDIENTS: METHOD:
Peel the skin of the carrots and roughly chop it. Pressure cook this by adding 1 cup of milk till 4-5 whistles.
Allow it to cool . Keep the milk aside and grind the carrots along with sugar in a blender into a smooth paste.
Boil the remaining milk for 15-20 mins in a low flame. Add condensed milk to this. Switch off the flame. When the milk becomes warm add the carrot puree and the milk which we used for cooking the carrots, to this.
Add the saffron strands and mix well Serve chill by garnishing with almond flakes.
Note: Gayuhttps://ensamayalarangam.blogspot.com
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