Step by step guide

How to make Gajari paayasa

Preparations

1. Soak 15 to 20 almonds (badami or badam) in water overnight.

2. Take soaked almonds and peel off the skin.

3. Take 3 to 4 peeled almonds and chop them into thin pieces. Cover and keep aside.

4. Take 3 to 4 cardamoms, remove the seeds, rinse them, cover and keep aside.

Make carrot puree

5. Rinse the carrots properly, peel the skin and chop them roughly.

6. Take the chopped carrots in a pan or vessel. Add 3 cups of water or as required.

7. Cook the chopped carrots till they become soft and tender. Let it cool.

8. For instant cooling of carrots, remove the carrots from hot water and transfer to another bowl. Cover and keep the boiled water aside. Add this water to grind carrots or to the carrot puree.

9. Add cold (room temperature) water.

10. When the carrots are cooled, add them to a mixer jar or blender. Add peeled almonds and cardamom seeds.

11. Grind or blend them adding required water to a smooth and fine puree.

You can add carrots boiled water if that is warm or cooled now.

Make carrot paayasa

12. Take the carrot puree in a pan or vessel. Add leftover carrots boiled water and mix well.

13. Add 1 tablespoon jaggery or as required. Add 1/6 teaspoon salt.

14. Mix well.

15. Keep the mixture on low heat and stir occasionally

16. When the mixture begins to boil, add milk and mix well. Let it get properly heated.

17. Switch off the heat when the paayasa is properly heated and starts boiling. Do not boil too much.

18. Garnish with almond slices and serve gajari paayasa hot or warm or cold.