Carrot Almond Kheer (Carrot Badam Payasam)

Ingredients

• 2 large carrots (about 1 cup)
• 15-18 almonds
• ½ cup water (for cooking the carrots)
• 2 cups whole milk (or almond milk)
• ¼ cup sugar (or dates)
• 1 big pinch saffron (soaked in 1 tablespoon of warm milk)
• ½ teaspoon cardamom powder
• 2 tablespoons pistachios for garnish

Steps

1. Soak 1 pinch of saffron in 1 tablespoon warm milk for at least 15 minutes. Keep it aside. Peel and chop the carrots roughly into small circles or cubes.
2. In a pressure cooker, add 2 roughly chopped carrots, 15-17 badams (almonds), and ½ cup of water.Close the lid and pressure cook for 3 whistles. Let the pressure release naturally.
3. Blend the cooked carrots and peeled almonds with ¼ cup of water (or milk) until completely smooth. Set it aside.
4. Meanwhile, add 2 cups of whole milk to the pot and bring it to a boil, stirring frequently. Add the carrot-almond paste and cook for 4-5 minutes over medium-low heat, stirring occasionally.
5. Add ¼ cup sugar (or condensed milk) and the saffron milk. Cook for another 3-4 minutes, stirring until the sugar dissolves and the kheer thickens.
6. Add ½ teaspoon cardamom powder and 2 tablespoons chopped pistachios. Serve carrot almond payasam warm or cold.
7. 1. Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside, then set a bowl containing 2 medium carrots, 15-18 almonds, and ½ cup of water on the trivet.Note: You can also cook the carrots and almonds directly in the Instant Pot inner pot.2. Close the lid and turn the steam release valve to Sealing. Select Pressure Cook (Manual) – High Pressure and set the cooking time to 4 minutes. All the other steps remain the same.
8. Follow the process mentioned above. Cover pot with a lid and cook till carrots are tender. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.