Carrot Payasam

• Carrots (large)     - 6
• Milk                    - 8c
• Sugar                 - 1-3/4c
• Cashews             - 20 
• Butter                 -  6 tbsp      
• Cardamoms        - 12

1. Grate the carrots finely. Chop cashews into small pieces.
2. Heat the butter in a big saucepan (thick bottomed/ non-stick).
3. Add the cashews to the butter and fry the cashews till golden brown. Remove the cashews into a bowl.
4. In the remaining butter fry the carrots  for 10 mins on medium heat.
5. Add the milk and sugar to the carrot and let it boil. Let is simmer for 20-25mins.
6. Add the powdered cardamom to the payasam and remove from the heat.

Let the payasam cool before serving. You can even serve it chilled. Enjoy.