Wash, peel carrots and cut them into chunks. I measured the carrots after peeling them.
Measure and take milk in a pressure cooker. Add the chopped carrots. As mentioned i used my prestige 3 ltr cooker to make this kheer.
Place the pressure cooker on the stove, add the water and almond meal to this. I didn't have cashews in hand, so added almond meal, you can skip almond meal and add whole cashewnuts too.
Measure sugar and add it to the cooker. After adding sugar, mix it well. You don't want sugar to remain at the bottom and burn while pressure cooking. So after adding sugar, using a spoon or ladle, mix it well for the sugar to dissolve well.
Close the pressure cooker and pressure cook for 3-4 whistles. Once done, take it off heat, and let the pressure fall on its own.
After the pressure falls, open the cooker, milk solids would have covered all over the cooker sides, using a spatula push them all down into the milk. Using an immersion blender, blend the kheer to smooth.
Once blended take the kheer back to heat, add saffron, powdered cardamom and clove and mix well. Add the ½ cup extra milk mentioned and mix well.
Let his carrot payasam simmer on the stove for another 10-12 minutes. Take it off the stove. Garnish with silvered almonds and serve warm.