Receta Carrot Javvarisi Payasam/Carrot Sago Kheer

by Shanthi Muthuvel

Written by: 7aumsuvai Yummy kheer with carrot and sago/javvarisi/ Sabudana. Carrot adds unique taste to the payasam/Kheer. Must try recipe. Ingredients: Serves 4 to 5 2 cups – Milk (I used 2 %) 1 medium – Carrot (chopped) 1/4 cup – Sago/Javvarisi/sabudana 1/4 cup – Sugar (or add as needed) 1/4 tsp – Cardamom powder 10 no’s – Cashew nuts 10 no’s – Raisins 5 to 8 no’s – Almonds 1to 2 tsp – Ghee Preparation Method: Wash and soak almonds in enough for water for 1 to 2 hours. Peel the skin later. Wash and soak sabudana/javvarisi in enough water for 1 to 2 hours or until well soaked. Then cook them in 1 to 1 1/2 cup of water until well cooked. Set it aside. Cook carrot in enough water. Grind cooked carrot and soaked almonds without skin along with little milk to grind to a fine puree. Set it aside. Heat milk in a pan and bring it to boil. Add carrot puree, cooked sago,sugar,cardamom powder, continue to cook for 10 mins or until the payasam/kheer get slightly thick. Meanwhile roast cashew nuts and raisin in hot ghee until they are golden brown. Pour this on top of the payasam/kheer and serve it hot or cold. Notes: Sago/javvarisi/sabudana should be soaked for better cooking. Adjust the sugar level as per your taste. 1/4 cup was just perfect for me.