Reviewed: Mar. 27, 2012

My husband's favorite desert is payasam, so when I found this recipe I knew I had to try it. In addition to tons of carrots I have more pineapple than I can get through, so I pureed, and strained a pineapple into the carrots and milk. I also toasted some cumin and coriander seeds before crushing them and adding to the cooking carrots. Finally, I didn't have any white sugar, so I used Demerra. The result is awesome! Highly recommend this recipe as a jumping off point though I can't speak for the recipe as written which is why gave it only 4 stars.

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Reviewer:

MEGAMOMMYRC

Reviewed: Jan. 21, 2012

I followed other reviewers' suggestion and started with sweetened condensed milk. I used 1 pound of carrots, grated, one 14 oz can of sweetened condensed milk, and 1/4 teaspoon ground cinnamon. From start to finish was about 20 minutes (including peeling & grating the carrots). Very tasty and sweet enough to be dessert.

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Reviewer:

Denise

Reviewed: Jan. 19, 2012

I Loved this. I served for breakfast. My picky texture family didn't like it but they made up there minds before they even tasted it. I am giving 5 stars because I thought it was amazing. I made 1/2 the recipe because I didn't have enough carrots. I also substituted Vanilla Almond Milk because of milk allergies in my family. I also used a combination of cashews and almonds. I cut the butter in 1/2 and didn't add any sugar at all. The vanilla almond milk made it sweet enough. I added a little of the carrot milk out of the pan to the pan with the nuts. Instead of cardamon I used a pinch of pumpkin pie spice. SOOO Yummy.

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Reviewer:

cberty

Reviewed: Oct. 26, 2011

I was not thrilled with the texture. It may have been my own impatience; so the way the recipe turned out might be my fault. I would do this recipe again; I think it could be done much like a rice pudding. It does store up well in small batches in the frig, but the re-heating gets it back to the soupy texture that I did not like.

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Reviewer:

JG Bird

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jul. 9, 2011

very simple to make, but time consuming. It is a bitt too sweet for our taste, even for my kids who are addicted to sugar! Otherwise, delicious and flavourful. Almost addictive! I would add all kinds of nuts to it next time, it would lighten up the sweetness.

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jul. 1, 2011

Instead of regular milk & sugar, I used a 14 oz can of sweetened condensed milk. Cooking off the liquid still took 45 min. Everyone liked it though.

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Dec. 24, 2010

I like this very much, but it took nearly an hour for the milk to absorb. There must be an easier way. Who has time on Thanksgiving to stir for an hour?

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Reviewer:

beaubrent

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

This recipe is delicious! I’ve tried it with a whole cup and a half cup of sugar and the half cup lets you taste the carrots more but the full cup makes a good desert. The cardamom is a must to get the full experience of this dish. Not counting shredding the carrots, I can make this in about 20-30 minutes if I brown the cashews at the same time as I’m cooking the carrots. For the carrots I cook them on the highest setting my big burner will go and stir constantly so they don’t burn. This cuts the time down but you have to stir continuously.

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Reviewer:

Rudy P

Reviewed: Jan. 14, 2009

This was great! My mother said it tasted even better than the local indian restaraunt's carrot desert dish.

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Reviewer:

DOOPFOUR

Reviewed: Nov. 19, 2008

Delicious!! 1 cup sugar makes this maple syrup sweet; reduce the sugar for more carrot / vegetable flavor. As with another reviewer, this took much longer than "17 minutes" to cook. I used 2 cups of 2% milk and 4 cups (32 oz.) of shredded carrots. It took approximately 90 minutes to boil it down to the point of "most of the milk evaporates" - on medium high, uncovered. Added cinnamon and ground cloves based on personal preference. Also toasted some pecans first, before the rest of the topping. Wonderful!!!

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