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Tuesday, 27 December 2016


Carrot, pumpkin and apricot payasa
Posted by Veena Subramanyam on 24/12/2016

Grated carrot 1
Grated white pumpkin 100 gms
Milk 4 cups
Cashewnuts 6
Dried apricot 4 to 5
Condensed milk 5 tbs
Safforn pinch
Ghee2 sp
Raisins 1 sp
Boil carrot Nd pumpkin in little milk till its soft. Cool it a bit. Grind this along with Cashewnuts, apricot and Safforn to a paste. Mix this paste and remaining milk and boil. Add condensed milk and boil to payasam consistency. Fry raisins in ghee and add to the payasa.