Carrot Halwa

Ingredients:

Carrots: 1 kg (Grated)
Ghee: 1 cup
Milk:1cups
Sugar: 1 cups
milk maid 1/2 cup
Almonds and Cashew nuts as desired
Cardamom powder: for flavoring

Procedure:

Heat 1/2 cup ghee in a pan and first fry almonds and cashew nuts and take them off in to a bowl. In the same ghee fry carrots, when the carrots are fried add milk and cook for 2 minutes and add milk maid and cook till very soft now we can add remaining 1/2 cup ghee. Add sugar, let simmer for a while, till sugar dissolves, and mixture thickens. Add cardamom powder, garnish with fried almonds and cashew nuts. Serve hot or cold as desired.

Semiya Payasam

Ghee: 3/4 cup
Vermicelli: 3/4  cup
Hot milk: 6 cups
Sugar: 3/4 cups
Green caradamoms: 6 (peeled and powdered)
Cashew nuts: 1/3 cup
Raisins: 1/3 cup

Procedure:

Heat 1/2 cup ghee in cooker for about 2 minutes. Add vermicelli. Stir fry till golden brown (approximately 2 minutes). Add milk and sugar. Till sugar is dissolved.

Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 1 minute.

Remove Cooker from heat. Reduce pressure by pressure by placing cooker in a basin of cold water for about 2 minutes.

Open cooker. Add caradamom powder.

Place cooker on high heat. Cook till payasam is slightly thickened (approximately 5 minutes), stirring constantly.

In a pan, Heat remaining 1/4 cup ghee for about 2 minutes. Add cahew nuts. Stir fry till golden brown. Add raisins. Stir for a few seconds and pour over payasam. Stir. Serve hot.