Carrot semiya Payasam is a delicious fusion of traditional payasam and the unique flavour of carrot-infused vermicelli. The naturally orange-hued carrot vermicelli not only adds colour but also brings a mildly sweet, earthy flavour that pairs beautifully with the richness of milk and ghee-roasted nuts. Easy to prepare and full of flavour, this dessert is sure to impress!
Ingredients
1/2 cup carrot semiya
1 litre milk
1/4 to 1/3 cup sugar (adjust to taste)
2 tbsp ghee
1/2 tsp cardamom powder
10-12 cashews
8-10 raisins
A few saffron strands (soaked in 2 tbsp warm milk, optional)
1/4 cup condensed milk (optional, for added richness)
1/2 cup coconut milk (optional, for South Indian flavour)
1 cup water
Preparation
Heat 1 tbsp ghee in a heavy-bottomed pan
Add the carrot vermicelli and roast on medium flame for 3-4 minutes until lightly golden and fragrant. Set it aside
In a separate pot, bring the milk to a boil and reduce the heat
Let it simmer for 5-10 minutes, stirring occasionally
Add the roasted carrot vermicelli to the simmering milk
Stir and cook on a medium flame until the vermicelli softens and absorbs the milk (about 8-10 minutes)
Once the vermicelli is cooked, add sugar and stir well until dissolved
If you want added richness, pour in condensed milk at this stage and mix well
Add cardamom powder and saffron-soaked milk
Stir well to combine the flavours
Garnishing:
Heat the remaining ghee in a small pan
Fry the cashews until golden and raisins until they puff up
Add these to the payasam for added texture and taste
Your carrot vermicelli payasam can be served warm or chilled, based on preference.
Tips:
You can adjust the consistency by adding more milk if it becomes too thick.
If you want to enhance the carrot flavour, you can even add a bit of fresh carrot juice while cooking.