Sunday, November 4, 2012

Carrot Almond Gheer

Gheer or Payasam is made on auspisious days, birthdays, & anniversaries. So if you are a 6 member family including grand parents, am sure to prepare payasam at least once a month. I always get bored with vermicilli or rice or poha. So I prepare the carrot badam payasam or beetroot payasam on any one such occasions.

Basically, I am not fond of gheer. When my mom used to prepare gheer, I never have it the same day. But, Sundar is just the other way. He loves gheer, and it gets exhausted very soon. Both my kids love to have gheer. I always make a savory to my craving when all others have the sweet @ my place.

Carrot Almond Gheer
(Print this recipe)

You need:
Milk - 1 ltr
Almond - 1 cup
Carrots - 3-4
Sugar - 1 1/2 cup
Saffron - few strands
Ghee - 1 Tbsp

Soak almond in warm water for atleast 2 hours and peel the skin off. Scrap the skin off the carrot and half cook in a pan. Then grind both in a mixer to a fine paste. Add little milk or water if required.
In a deep sauce pan, add a tbsp of ghee. Then add the ground paste. Along to it add the milk. Let the milk come to boil.
Add sugar to the paysam and simmer the flame. Add the saffron and in low flame, let it keep cooking. Reduce the flame once the milk reduces to 3/4th consistency.

Garnish with some cashews or almond bits. And serve chill, if preferred.


  1. Super tempting and yummy kheer !! lovely color :)

  2. Rich looking wonderful delicious kheer.

  3. Looks rich and tempting ! I usually make with cashew, this variation sounds interesting :)

  4. wowwwww so tempetinggg :) First time here u have a lovely blog.Love to see u on my space too!!


Related Posts Plugin for WordPress, Blogger...