Carrot Badam Kheer

Almond - 1/2 cup, soaked in hot Water for 1 hour and peel off skin

Ghee - 2 tbsp.

Carrot - 2 cup, grated

Milk - 2 cup

Sugar - 1/4 cup

Cardamom powder - 1 tsp

Saffron - 1 pinch, soaked in 1 tbsp. warm Milk

2 tbsp Ghee

1 tsp Pistachios/Pista to garnish

In a blender add the soaked Almond along with 1/4 cup Water and grind to a fine paste.

Heat Ghee in a medium pan. Add the Carrots and saute for few min.

Add the Milk and cook closed for 10 min; checking frequently to avoid spilling.

Add the Almond paste and cook closed for another 5 min.

Stir in Sugar, Cardamom powder and Saffron soaked in Milk. Cook closed for another 5 min. or until the Kheer comes to a thick consistency.

Garnish with sliced Almonds and serve hot or cold.

Paal Payasam

A perfect end for any Indian meal !!

Ghee – 1 tbsp. + 1 tsp

Semiya – 1 cup

Milk – 3 cup

Sago - 1/8 cup, soaked in Water for 15 min; then thoroughly washed and cooked

Sugar – ½ cup

Cardamom Powder – 1 tsp

Saffron – few

Cashew – few

Raisin – few

In a pot add 1 tsp Ghee and roast the Semiya until it changes its color to golden. Now, add 2 cups Water to the Semiya and cook till soft (about 80%).

Stir in Milk, Sago, Sugar, Cardamom powder and Saffron; cook the Payasam on medium flame for about 12 min.

Temper Cashew and Raisins in Ghee and add to the Payasam.

Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.