4 carrot, grated
2 cups milk
¼ cup badam
1 can condensed milk
1 can evaporated milk
1 tsp saffron
¼ cup cashews
2 to 3 tsp golden raisins
edible camphor (optional)
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for 1 hour.
Peel skin and grind it with grated carrot and milk.
Measure the amount of carrot/almond paste, and keep the same amount of sugar aside.
Cook the carrot/almond mixture in a pan for 5 to 10 minutes till the flavour comes out.
Add the measured sugar, and allow it to cook for a few minutes.
Add one can of evaporated milk, and condensed milk and bring it a boil.
Fry cashews, raisins and cloves in little ghee and add this to the above.
Pound elaichis, and edible camphor, and add this to the payasam.