This delicious kheer/pudding is made in milk with sago seeds and carrot. Carrot is cooked and mashed before adding to the kheer. Sago seeds will give the thickness to the kheer and carrot would give the color and additional flavour. This is a very quick and easy recipe. Kids would love this kheer.
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How to make Sago and Carrot Pudding
What you’ll need
Sago – 1/2 cup (soaked in 1 cup of water for 30 mins)
Carrot (cooked and mashed) – 3/4 cup
Milk – 800 ml
Sugar – 1/2 cup
Cardamom Powder – 1 1/4 tsp
Cashew Nuts
Raisins
Water – 2 cups
Clarified Butter – 1 tbsp
Tips
- Sago must be soaked in 1 cup of water for 30 minutes.
- Add the cadamom powder according to your taste.
- Add sugar according to your taste.
How to make it
- Add 2 cups of water into a pot. Once the water is about to boil add the soaked sago and mix.
- After 10 minutes and when sago is half cooked add hot milk and mix.
- Once it starts boiling, reduce the heat to low-medium. Cook it till the milk thickens and sago gets fully cooked. Stir constantly.
- When the milk gets thickened and sago gets fully cooked well, add 1/2 cup of sugar and mix.
- Add the cooked and mashed carrot and mix it well.
- Add 1 1/4 tsp of cardamom powder and mix.
- Take it off from the stove.
- Add 1 tbsp of clarified butter into a pan and fry cashew nuts. Fry raisins in the same clarified butter.
- Add fried cashew nuts and raisins into the payasam and mix.
- Sago & Carrot payasam is ready to serve.
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