Description
Usually we prepare kheer with carrots n badam.. tried it out as kheer with sago(javvarusi)n turned out awesome…healthy, tasty n colourful to eyes…looks like mango paayasam n tastes awesome, goes very well for desserts..healthy version of kheer, give a try friends…
Carrot badam paayasam/ Carrot badam Kheer/ Carrot,Sago n almond kheer / Sabudana carrot badam paayasam
| Ingredients | |
|---|---|
| 2 T | Nylon sago(javarusi, sabudana) |
| 10 nos | Almond nuts |
| 1 cup | Carrot(cooked) |
| ½ cup | Sugar( can decrease r increase) |
| 1 cup | Milk |
| 2 tsp | Ghee |
| 10 nos | Cashew nut pieces |
| 2 tsp | Cardamom powder |
Instructions
Grind the already pressure cooked carrot pieces in a blender r mixie finely ..soak the almond pieces in luke warm water sufficiently for an hour n grind them finely too..take a heavy bottomed pan, heat the pan, add the sago n let them pop, once they start popping add enough water to cook them until they turned slightly mushy..add the grounded carrot n almond paste to the cooked sago, add the milk n bring them to boil(adjust ur kheer at this stage, can add more milk r water as per ur need), now add the sugar n stir them continously until everything gets well cooked…add the cardamom powder to the kheer, now heat the ghee in a pan , fry the cashew pieces in the hot ghee until they turn brownish, add the fried cashew nut pieces to the Kheer, put off the stove…
Serve them hot r chilled as ur wish…Tasty Kheer !!!!!!
Comments
11 responses to “Carrot Almond Sago Kheer”
Colour rombovay attractiveah irukkay…yummy yummy kheer!!!!
Sadhana Raveen
Thanks friends for all ur comments…
nice colour priya…jevvarisi wow nice kheer….Divya Mubarak
Nice different one priya…gr8
Priya, your kheer is different with creative ingredients, another inventive recipe from your kitchen.
priya kheer looking yummy,if u add pista in this i will name it “independence day kheer” b’coz u’ve added national flag colors in this except green,carrot for saffron,sago & milk for white,missing green ha…ha..
Viji intha idea yennaku varama poche..next independence dayku prepare panniduvomla..
good one priya.
have a boubt. y frying sagoo? does it help in reducing the starch smell/taste from sagoo?
Exactly nishaa..
fried sagoo and waited for it to pop…but it never happened. atlast tried making kheer with fried sagoo….it was more horrible…all the sagoo dissolveed in water and it was a perfect javvarisi kanji. i d ve better boiled raw sagoo separately and added in kheer after draining, it ud ve saved my energy as well patience!
idea of frying sagoo dnt work for me priya!
Nisha i used nylon sago for this recipe..which will be transparent slightly white once they r heated they will get popped..i think u might have used white coloured tiny pearl sago?? maavu javuarusi"nu solluvanga atha use panni irrunthu irrupinga, they r usually used for making vathals…