Carrot Halwa

INGREDIENTS

carrot - 1/2 kg.
Sugar - 1/4 kg.
Milk - 1 cup
Ghee - 25gms.
Cardamom powder - 1/2 tsp.
Cashew nuts -15 gms.

PROCEDURE

- Was and grate the carrots in a vegetable grater.
- Add 1 cup of milk to the grated carrot and cook for 20 minutes in a pressure cooker.
- Add sugar to the cooked carrot in a frying pan and cook under low flame for 10 minutes, mixing the mixture with a laddle thoroughly throughout.
- Add ghee and mix well.
- Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.
- Remove from heat and serve hot or cold.

Beetroot Payasam

Ingredients:
1 medium size beetroot
1/2 ltr milk
1 cup sugar
1 tsp almond essence

Method:
- Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
- Cook the beetroot immersed in just enough milk till tender (use a pressure cooker).
-Bring the remaining milk to boil.
-Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
-Add sugar
-Allow it to simmer for 5 minutes & then remove from the stove.
- Add almond essence when the kheer gets cooler.
-Tastes good when served cold.