Carrot – Coconut Paayasam

I made this yummy paayasam yesterday on my daughter’s birthday. It tasted so delicious.

Ingredients:

• 1 cup grated Carrot
• 1 cup grated Coconut, fresh
• ½ cup Vermicelli
• 1 cup Sugar (more or less depending on the sweet levels)
• 2 cups Milk
• 1 tsp Ghee
• ¼ tsp Cardamom Powder
• Few strands of Saffron
• Cashews + Raisins + sliced Almonds

Preparation:

Add vermicelli in a pan and dry roast until golden brown in color. Then add carrot + coconut + sugar, mix well and pour some water.

Bring this mixture to a boil. When the carrot and vermicelli are cooked and becomes soft, pour milk + saffron and mix well.

Again bring this to a boil and turn off the flame.

In a small pan heat ghee and add cashews + raisins + almonds + cardamom and sauté well until cashews turn golden brown in color and raisins bubble up.

Pour this on top of the prepared paayasam and mix well. Enjoy this yummy paayasam either at room temperature or chilled.