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Carrot Semiya Payasam | Carrot Kheer | Carrot Vemicelli Pudding

Carrot Semiya payasam is one of the simple and easy to make Kids delight. Grated carrots are added to along with semiya and flavored with elachi and nuts with the goodness of milk. Here I have added only 1 carrot if you add more carrots you will get a bright orange color. If you add more carrots try to reduce the amount of sugar because carrots give a sweet flavor.

Carrot Semiya Payasam
Carrot Semiya Payasam

Ingredients for making Carrot Payasam

Semiya - 1 cup
Carrot  - 1 no.
Milk - 1 litre
Ghee - 4 tbsp.
Cashewnuts - 10
Dried grapes - 5-6
Sugar - 1 1/2 cups
Cardomom  powder - 1/4 spoon

Method for making Carrot Payasam

1. Finely grate the carrots and cook them in a pressure pan. Instead of grating you can also cook them and mash them to a fine paste.

2. Heat ghee in a kadai put the semiya (Vermicelli) and fry till hot to touch. Add a cup of boiling water and cook till it is soft. Set aside.

3. Boil the milk and then add the cooked semiya. Bring it to a boil and then add cooked carrots, mix well and allow to stand in a low flame for 10 minutes till it gets blended with milk.

4. Add sugar and elachi powder, stir well till the sugar gets mixed well.

5. Heat ghee in a small pan and fry the cashews and dried grapes.

6. Add the fried nuts to the payasam.

Serve this carrot semiya kheer hot or cold.

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