½ to ¾cuppowdered or grated jaggeryor as required (depending on the sweetness of the carrots)
½cupwater for dissolving the powdered jaggery
a handful of cashews, halved or whole
a handful of raisins
1pinchrock salt (edible and food grade)
2 to 3tablespoonoilor ghee (clarified butter)
Boil the carrots in enough water till they become soft and completely cooked.
Stir jaggery in 1/2 cup water and mix till the jaggery is dissolved.
If there are impurities, then strain the jaggery solution.
When the carrots are warm or cooled, blend them adding 1/4 cup water in a blender.
Mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or kadai and keep on low flame.
Gently heat through and occasionally stir.
Don't bring the mixture to a boil.
Just let it get heated.
When you see steam vapours floating on top above the payasam, switch off the fire.
Stir in the thick coconut milk.
In a small pan, heat oil or ghee.
First add the cashews and when they start to change color, add the raisins and cardamom powder.
On a low flame, fry the cashew till they turn light golden or golden and the raisins swell and become golden.
Pour this whole mixture into the payasam and stir.
Serve the carrot payasam hot or warm or cold.
Use good quality coconut milk if using store bought. Best is to make homemade coconut milk from scratch and use in this recipe.To make thin coconut milk from store bought coconut milk - dissolve 1 part of coconut milk in 3 parts of water.If using dairy milk, then just substitute 2 cups milk and simmer the carrot puree, jaggery and salt with milk till the payasam mixture thickens a bit.