Carrots 7 to 8 big ones
Cashew 15 to 20
Badam 10 or more for garnishing
Cut it into small pieces
Ghee 2 spn
Cardamom powder 1/2 spn
Raisins few
Sugar to taste
Milk 500 ml
Pressure cook carrots and cashew together
Keep it cook
Grind it as a paste
Boil milk
Heat ghee in a pan
Add badam and raisins
Only raisins get fluffy add boiled milk
Add cardamom powder too
Add the carrot cashew paste
Mix well
Cook in medium flame until it gets thick consistency
Serve hot or cold as u like…😋😋😋
Moong dhal 1 cup
Jaggery 1 cup or less
Milk 1 1/2 cup
Water 2 cups
Cardamom powder 1/4 spn
Ghee 4 spn
Cashew and dry grapes few
Grated coconut 3 spn optional
Heat a pressure cooker
Add ghee and moong dhal
Roast in medium flame
Do not burn
Add milk and water
Pressure cook
Once done mix well
Add jaggery
Cook well
Add cardamom powder too
In a separate pan
Add 2 spn ghee
Roast cashew and raisins
Add it in the payasam
Add coconut too…
Can replace milk with coconut milk for different taste…
Serve hot or cold😋😋
Pineapple 2 cup
Sugar 1 cup
Milk 200 ml
Water 100 ml
Vermicelli/semiya 1/4 cup
Roasted nuts any choice 2 to 3 spn
Ghee 2 spn
Puree the pineapple with blender without chunks..
Heat a pan
Add 5 to 6 spn of sugar with little water..
Let it melt completely..
Add the pineapple puree.. cook completely until it becomes a semi solid paste..
Make it cool.. keep aside..
Heat a pan
Add 1 cup water.. when it boils add roasted vermicelli..once it half cooked add the milk..
Let it boil .. add sugar now.. adjust sugar as per taste..
Add the roasted nuts..
Make it cool..
Once both cooled completely mix together..
Make sure both pineapple and the payasam cooled completely..
Yummy pineapple flavored payasam ready..
Can do with other fruits too with same method.. vermicelli can be replaced with sabudhana too..
Cooking for passion 
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