June 1, 2011

Carrot Moongdal Payasam before a long Blog break

My dear friends, it has been a crazy time here at my end as I am getting ready to go on a long summer vacation. Between, all the shopping and packing, I decided I am not going to worry too much about posting any recipes....all this has not given me much time to sit down and draft the recipes and take any clicks. Moreover, I got this Ipad as a delayed mother's day gift....Soon I discovered that I was unable to scroll down all the recipe posts of the blogs that I follow and was also unable to scroll the post content while I am editing or creating a new post in my inbox....there was no delete key only backspace:-(  I could not upload a picture and the browser did not support the compose mode. This lovely gift was not helping me and I had to resort to my old laptop which was not becoming available to me, thanks to my daughters who claim control of it. With all these hiccups around me, I just got tired of blogging recently. I do have a couple of recent drafts without pictures and some old drafts waiting to be posted. Hopefully, I will be able to get it out while I am on the vacation. 

However, in the meanwhile,  I have this one to share as I had some carrots which had to be used up before I leave. Also, I came across this very recent interesting preparation of this kheer at Priya's Easy n Tasty Recipes site which I immediately bookmarked it. However, my preparation does not follow all the ingredients(I had to make use of what I had) and I also followed my own method of preparation.  I was so excited about making this, that I drafted the content of this post until now even before preparing the recipe!!!

Here is how I did it.....

1 cup grated carrots(used about 4 small carrots) peel and process it in the food processor
1 cup milk for the carrots
1/4 cup plus 1/2 of a 1/4 cup yellow moong dal
water and milk 3/4 cup each combined
sugar to taste
extra cup of milk
2 tsp ghee
cashews for garnish
elaichi powder

Roast the moong dal in little ghee till you begin to get a nice aroma.  Wash and add the water and milk to the dal.  Add the milk to the carrots and also the elaichi powder.  Keep these both in the pressure cooker for 3 whistles or for 10-15 minutes.  Once the pressure is gone, blend the carrots lightly to a coarse paste and cook on the stove top till it comes to a boil.  After a couple of minutes, mash the dal lightly and add it to the carrots.  Blend it again with the dal to a smooth consistency.  While it is cooking add sugar according to your taste.  I  added little more than the quantity of dal.  In the meanwhile, boil the milk either on the stove top or in the microwave till it is reduced in quantity a little bit.  Instead you can also use the evaporated milk or even better the condensed milk for a richer taste as used by Priya.  I had used low fat milk throughout the recipe.  Let the sugar dissolve completely and let it cook for an additional couple of minutes on medium heat stirring in between.  Garnish with cashews roasted in ghee.  Everybody enjoyed the kheer:-) This is best when it is served cold!

This dish goes to the Serve it- Chilled event run by Denny at Oh Taste n See.

So long folks, and have a wonderful summer blogging some lovely dishes!!!



  1. Yep, heard all about blogger problems in last few days. The payasam looks great. Have a wonderful trip :)

  2. Love this combo, simply irresistible..Have a safe and wonderful trip..