Carrot Semiya Payasam

Carrot semiya payasam is a simple vermicelli payasam enriched with the goodness of carrots.

Carrot semiya payasam
 

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Carrot Semiya Payasam
Carrot semiya payasam is a simple vermicelli payasam enriched with the goodness of carrots.
Carrot semiya payasam
Course Dessert
Cuisine Indian
Servings
servings
Ingredients
  • 1 cup Carrots grated
  • 1/4 cup Semiya
  • 2 cups Whole milk
  • 1/2 cup Condensed milk (or to taste)
  • 3/4 cup Water
  • 1 1/2 tablespoons Sugar
  • 1 1/2 tablespoons Ghee
  • 1/4 cup Cashew nuts
  • 1/2 teaspoon Cardamom powder
  • 1/4 cup Whole milk (to grind carrots)
Course Dessert
Cuisine Indian
Servings
servings
Ingredients
  • 1 cup Carrots grated
  • 1/4 cup Semiya
  • 2 cups Whole milk
  • 1/2 cup Condensed milk (or to taste)
  • 3/4 cup Water
  • 1 1/2 tablespoons Sugar
  • 1 1/2 tablespoons Ghee
  • 1/4 cup Cashew nuts
  • 1/2 teaspoon Cardamom powder
  • 1/4 cup Whole milk (to grind carrots)
Carrot semiya payasam
Instructions
  1. Heat 1 tablespoon ghee in a pan and fry cashew nuts, keep aside.
  2. Add grated carrots and sugar to the same pan and saute well. Cover the pan and cook on low flame until the carrots are tender. Allow it to cool.
  3. Grind the cooked carrots to a coarse paste by adding 1/4 cup of milk, keep aside.
  4. Heat 1/2 tablespoon ghee in a pan and roast the semiya till golden brown.
  5. Add milk and water to the roasted semiya, bring to boil. Reduce the flame and cook on medium flame until the semiya is soft.
  6. Add coarsely ground carrot, condensed milk, and cardamom powder, cook until you get the desired consistency.
  7. Garnish with cashew nuts.
  8. NOTE - One cup = 250 ml, one tablespoon= 15 ml, one teaspoon = 5 ml.
  9. I used Amul Mithai Mate sweetened condensed milk and Savorit popular vermicelli in this recipe.
  10. Recipe source - Fadwas Kitchen.
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