• Soak 1 pinch of saffron in 1 tablespoon warm milk for at least 15 minutes. Keep it aside.

  Peel and chop the carrots roughly into small circles or cubes.

Stovetop Pressure Cooker Method

• In a pressure cooker, add 2 roughly chopped carrots, 15-17 badams (almonds), and ½ cup of water.

  Close the lid and pressure cook for 3 whistles. Let the pressure release naturally.
• Blend the cooked carrots and peeled almonds with ¼ cup of water (or milk) until completely smooth. Set it aside.
• Meanwhile, add 2 cups of whole milk to the pot and bring it to a boil, stirring frequently. Add the carrot-almond paste and cook for 4-5 minutes over medium-low heat, stirring occasionally.
• Add ¼ cup sugar (or condensed milk) and the saffron milk. Cook for another 3-4 minutes, stirring until the sugar dissolves and the kheer thickens.
• Add ½ teaspoon cardamom powder and 2 tablespoons chopped pistachios. Serve carrot almond payasam warm or cold.

Instant Pot Instructions

• 1. Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside, then set a bowl containing 2 medium carrots, 15-18 almonds, and ½ cup of water on the trivet.

  Note: You can also cook the carrots and almonds directly in the Instant Pot inner pot.

  2. Close the lid and turn the steam release valve to Sealing. Select Pressure Cook (Manual) - High Pressure and set the cooking time to 4 minutes. All the other steps remain the same.

Stovetop Pot Instructions

• Follow the process mentioned above. Cover pot with a lid and cook till carrots are tender. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.