Carrot Semiya Payasam / Carrot Vermicelli Kheer


3/4 cup semiya / vermicelli
4 cups milk
1 big carrot
1/2 cup condensed milk
1/4-1/2 cup sugar (adjust sweetness according to your taste)
2 tbsp ghee
1/2 tsp cardamom powder
a pinch of salt
10-12 cashew nuts
10-12 raisins


  1. Peel and chop the carrot into pieces and then cook it adding little water. Then grind it to a smooth paste adding 2-3 tsp of milk and keep it aside.
  2. Heat 1 tbsp ghee in a thick bottomed pan and fry cashew nuts and raisins till golden and keep it aside.
  3. Add 1 ghee in the same pan and roast the semiya till golden at low-medium flame.
  4. Add the milk, mix well and boil until the vermicelli is well cooked, stirring in between.
  5. Now add the condensed milk and sugar and mix well till sugar dissolves.
  6. Then add carrot paste and heat for 2-3 minutes.
  7. Add a pinch of salt and cardamom powder and mix well. Switch off the flame.
  8. Add fried cashew nuts and raisins to the payasam.. Serve it warm or chilled…

Leave a Reply

Your email address will not be published. Required fields are marked *