Shocked at the thought of vegetables in a payasam? Don’t be… just say cheers to this incredible new “nutritious” payasam.
Potatoes (medium sized) 1
Cashew nuts 20
Ghee 2 tsp
Sugar 1 ¾ cups
Milk ¾ litres
Cardamom powder to taste
Skin the potatoes and carrots, cut to small pieces, cook and grind to a paste.
Soak the almonds and 10 cashew nuts in hot water.
Skin the almonds, grind with the cashew nuts and keep aside.
Heat ghee in a flat-bottomed pan, roast the remaining cashew nuts and keep aside.
To the same ghee, add the sugar, almonds, cashew paste and ground vegetables, stirring continuously.
Add the milk and when the mix begins to boil, remove from flame.
Sprinkle the cardamom powder.
Garnish with roasted cashew nuts. It can be served cool or hot.