August 12, 2010

Semiya Carrot Payasam

I'm back after a long break. So thought of sharing something sweet. This is a colourful and mouth watering dessert. I've tried with carrots to this traditional recipe..

Vermicelli (Semiya)- 1 cup
Grated Carrot - 1 cup
Milk - 1 cup
Water - 1 cup
Sugar - 3/4 cup
Cardomom - 2 pinch
Ghee- 1 tsp
Raisins & Cashews


1. Roast the vermicelli on ghee until it leaves nice aroma (make sure not to burn them). Keep them aside

2. Roast the carrots the same way as vermicelli and keep them aside

3. Boil water and add the roasted vermicelli and carrots to it.

4. Once it gets cooked add the milk and keep on low flame.

5. When the milk starts to thicken add the sugar, cardomom and roasted raisins and cashews.

6. Serve hot or cold. Add some hot water or milk if the payasam gets thickened.

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