Roughly chopped the carrot
Boil it in one cup of water or as required till soft and blend in to a puree
In half cup of water dissolve the jaggery to make jaggery syrup.strain the syrup to remove the dirty if any. (you add jaggery as per your taste.)
Now take a sauce pan, put carrot puree, to it add the jaggery syrup and pre boiled and cooled milk.mix well
Now place the pan on the stove and cook the payasam. No need to boil keep stirring.
In another pan heat ghee and saute nuts or Dry fruit.
As soon as you see the steam coming out from the payasam and the roasted nuts and cardamom powder and nutmeg powder.your carrot payasam is ready to serve.
Garnish it with coconut milk and grated coconut.
Serve hot. You can also refrigerate it for an hour and serve chilled.
