Soak cashew nuts and almonds in warm water for 1/2 an hour. Remove the skin of almonds. Grind both almonds and cashew nuts together coarsely.
Grate carrots finely. (use the blade with small holes)
Soak saffron in a tbsp of milk for 5 minutes.
Heat a tsp of ghee and fry the carrots until the raw smell goes.
Boil milk and keep stirring until it reduces a little in volume.
Then add carrots and the cashew nut-almond paste.
Cook for a few more minutes stirring in between.
Add sugar and let it dissolve. Remove from flame.
Add cardamom powder, saffron and serve it hot or cold.
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Enjoy! See you again with more interesting recipes, until then it is adieu from Padhu of Padhuskitchen.