Carrot Semiya (Vermicelli) Payasam is a delicious South Indian dessert that is made by cooking vermicelli in milk and sugar until it reaches a rich and creamy consistency. To enhance the flavor and add a nutritional boost, grated carrots are also added to the payasam. The carrots not only give a vibrant color to the dish but also add a hint of sweetness and texture that complements the creamy vermicelli perfectly. This Carrot Semiya Payasam is a comforting and indulgent treat that is perfect for special occasions or simply to satisfy your sweet tooth.
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Carrot Semiya (Vermicelli) Payasam
4
servings10
minutes25
minutesIndulge in the rich and creamy Carrot Semiya Payasam, a delicious South Indian dessert with grated carrots for added flavor and nutrition. Perfect for any occasion.
Ingredients
Carrot – 1
Semiya (Vermicelli) – 1 cup
Milk – 1/2 liter (2 big glasses)
Sugar – 3 to 4 tablespoons
Cashew Nuts – 15
Raisins – few
Cardamom Powder – 2 pinches
Ghee – 1 or 2 teaspoons
Directions
- Wash and peel the carrot, then chop it into medium-sized pieces. Boil the carrot in a small amount of water until soft. Allow it to cool, then blend into a paste.
- In a kadai, heat a teaspoon of ghee and fry the cashew nuts and raisins. Set them aside.
- In the same kadai, roast the semiya (vermicelli) until it’s warm to the touch. Add a cup of boiling water and cook until soft.
- In a thick-bottomed vessel, bring the milk to a boil. Once boiling, lower the heat and add the cooked semiya, stirring thoroughly. Mix in the carrot paste and sugar. Continue to cook on a low flame for a few more minutes. Finally, stir in the cardamom powder, fried cashews, and raisins.
- Serve either warm or chilled.
Thank you for the most easy and delicious recipe 🙂
My husband loved it…
Thank you Raaga for your kind feed back.