Grated carrots with our usual semiya / vermicelli payasam, flavoured with cardamom and saffron makes an ideal sweet for this festive season and its good desert for spring here in SA. I know you all like semiya payasam / vermicelli payasam. The grated carrots flows well with vermicelli strings. I made carrot payasam with almonds before, that also tastes good. Here is carrot semiya payasam recipe for you all to try.
- Carrots 5 nos, medium size, grated
- Vermicelli 1 cup
- Milk 1 1/2 to 2 cup full cream
- Condensed Milk 3/4 to 1 can
- Sugar 3/4 to 1 cup
- Cardamom Powder 1 tsp
- Saffron 1 tbsp
- Ghee 2 to 3 tbsp
- Salt a pinch
- Cashew nuts few
- Raisins few
Take a pan and add 2 tbsp of ghee over medium flame and roast the vermicelli till golden brown. Add the carrots and roast it, till it softens a little. Add the milk and condensed milk and let it boil. Keep it on low flame and let it simmer for a 10 to 15 minutes or until the semiya is cooked and milk gets absorbed, the payasam also thickens a little. Add sugar and stir well until the sugar dissolve. Now add the cardamom powder and add few saffron threads and pinch of salt mix well and keep it aside.
In a medium size pan put ghee and roast cashew nuts and raisins , add a pinch of cardamom powder and pour this over to the payasam and mix well. While serving add few saffron threads on top and serve warm or chilled.
NB: if you want more sugar in this payasam then add accordingly. The payasam consistency you can decide according to your wish, you can add milk accordingly. If you are using instant vermicelli, then cook that according to packet instructions, Then saute grated in separate pan in ghee for 2 to 5 minutes then add into the mix and make this payasam. Enjoy cooking.