Delicious Carrot and Almonds fine vermicelli Payasa / Kheer
Course:
Dessert
Cuisine:
Indian, south indian
Keyword:
almonds, carrot, kheer, payasa
Servings: 4
Ingredients
3small-medium carrotspeeled and chopped
20almonds
2tspghee
handful of super fine vermicelli
1-1/2cupmilkboiled
200gcondensed milk
big pinch of saffron
big pinch of cardamom dust from 4 pods
for garnish
10pistachios
1tbspalmond flakes or bits
Instructions
pressure cook the almonds and chopped carrots with just enough water
when cooled, pop the skin of the almonds
grind almonds first as they are hard to grind, to a fine paste. Then add cooked carrot and grind till smooth with the water used for cooking them.
Add ghee to a thick bottomed pan or kadai and roast the super fine semiya / vermicelli till aromatic or golden brown and keep aside
boil milk in a thick bottomed pan. add crushed saffron dust (in a small mortar-pestle) to the milk
transfer the roasted semiya to the pan with boiled milk and gently mix
add the carrot-badam paste, wiping the grinder jar clean and allow to cook while stirring intermittently till it gently bubbles. semiya should have also been cooked by now
pour in the condensed milk and switch off immediately, sprinkling cardamom dust as the last step
swirl gently to mix well
garnish with ghee roasted almond flakes or pistachio bits and serve warm
Notes
ghee roasted cashew bits can also be used as an alternative for garnish