Pongal, festival of joy, colours, good food, a Harvest Festival, offering our Thanks and our special Pranaams to the Sun God. A time to get together with the family, lots of cheer and fun. As I was plannng to make something for Bhogi, I saw plenty of carrots and milk in my Fridge. I tried out this recipe. Came out very well. I simply love to share this recipe with you. I had some gulab jamun too. I was just contemplating to use it as a garnish. First make the payasam and offer it to God. Then mix in the jamuns (as I had some store bought jamuns ) and pour into cups and enjoy.
Boiled milk – 4 cups + 1 cup
Grated carrots – 1 cup
Sugar – 1 and 1/2 cups
Sugar less milk khoya ( grated ) – 1/2 cup
Cardamom powder – 1 big pinch
Ghee – 1 tablespoon
To grind to a little coarse paste
Blanched and peeled almonds ( chopped ) – 12
Soaked and drained raw rice – 1 and 1/2 tablespoon
Blend the above ingredients to a little coarse paste with little boiled and cooled milk.
Finely chopped pistachios – 1 tablespoon
Sliced gulab jamun pieces – 12
Heat a pan. Keep on sim flame. Add the ghee. Sauté the grated carrots for 5 to 10 minutes on sim flame. Add 1 cup milk. Cook on sim flame for 10 minutes. Switch off the stove. Cover and keep aside.
Next, take a non stick pan. Put it on the stove. Switch on the range and keep it on medium flame. Add the 4 cups of milk. Once the milk boils, keep it on sim flame and cook till the milk reduces to 3 cups. Now add the cooked carrot mix and the ground paste. Cook on sim flame for 5 minutes. Add the sugar, grated milk khoya and the cardamom powder. Cook on sim flame for another 5 minutes. Switch off the stove. Transfer the payasam to a nice bowl. Top with cut pistachios and sliced gulab jamuns. Serve hot or cold.
1) Cleaning is easy when a nonstick pan is used.
2) Instead of using grated carrots you can use boiled carrot purée too.
3) If you have milk khoya with sugar, do not worry. Just reduce the amount of sugar.
4) Milk khoya is our Paal Khova.