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Home » Recipes » Course » Dessert

Carrot Semiya Payasam - Carrot Vermicelli Pudding

Published: Mar 15, 2016 · Modified: Sep 5, 2022 by Manju · This post may contain affiliate links · 9 Comments

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Grated carrots added to the usual vermicelli payasam (vermicelli pudding with milk) perfumed with cardamom and saffron makes it an ideal dessert for spring.

Carrot Semiya Payasam - Carrot Vermmicelli Pudding - www.cookingcurries.com

Semiya payasam – vermicelli pudding with milk, was my favorite dessert growing up. I think the noodle-ey form of semiya had something and everything to do with it. It was a fun dessert, to slurp the noodle bit of vermicelli with each spoonful. Payasams are always flavored with cardamom and I love that part but not so much the cashew nuts and raisins fried in ghee. It is nice and crunchy when you eat it as soon as they are dumped on the payasam. But when you eat it the next day or a little later, they become soggy and just lose their flavor altogether and just interfere with the process of enjoying your bowl of payasam. For that very reason, I never add the fried cashews, if I know I will save the payasam for later.

The grated bits of carrot flows well with the stringy noodle texture of the payasam and also give it some more body and a little bit of mild crunch to an otherwise slimy pudding! I was excited when the ingredient for this month’s #FoodieMamas recipe round up was carrots. I immediately knew what I wanted to make. Well, more or little. I did toy with the idea of a carrot cake pancake. But that will just have to wait for another day.

Carrot Semiya Payasam - Carrot Vermmicelli Pudding - www.cookingcurries.com (4)

Carrot Semiya Payasam ~ Carrot Vermicelli Pudding | The Recipe

Ingredients:

  • 4-6 carrots, shredded
  • 1 cup broken vermicelli
  • 2 tablespoon ghee
  • 1 ½ cups whole milk
  • 12 oz / 1 can evaporated milk
  • ¾ cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon saffron

Method:

Roast the vermicelli in the ghee over medium heat, till golden brown. Add the carrots and roast it, till it softens a little. Add the milk and evaporated milk and let it come to a boil. Simmer for a few more minutes, till some of the milk gets absorbed and the pudding thickens a little. Now, add the sugar and let the sugar dissolve. Add the cardamom and top with saffron.

Carrot Semiya Payasam ~ Carrot Vermicelli Pudding | FoodieMamas

Grated carrots added to the usual vermicelli payasam (vermicelli pudding with milk) perfumed with cardamom and saffron makes it an ideal dessert for spring.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Manju
[recipe_key]

Ingredients

  • 4-6 carrots shredded
  • 1 cup broken vermicelli
  • 2 tablespoon ghee
  • 1 ½ cups whole milk
  • 12 oz / 1 can evaporated milk
  • ¾ cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon saffron

Instructions

  • Roast the vermicelli in the ghee over medium heat, till golden brown. Add the carrots and roast it, till it softens a little. Add the milk and evaporated milk and let it come to a boil. Simmer for a few more minutes, till some of the milk gets absorbed and the pudding thickens a little. Now, add the sugar and let the sugar dissolve. Add the cardamom and top with saffron.
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

 

Carrot Semiya Payasam - Carrot Vermmicelli Pudding - www.cookingcurries.com (3)

Carrot Semiya Payasam - Carrot Vermmicelli Pudding - www.cookingcurries.com (2)

Lets head over to see what the other Foodie Mamas have in store for us this month!

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Sara from Life's Little Sweets’ Turmeric Carrot Fritters

Chili Roasted Carrot and Avocado Tacos

Lucy  of Turnip the Oven’s Chili Roasted Carrot Tacos with Avocado

classic-carrot-cake-titleFM

Chrissie from The Busy baker’s Classic Carrot Cake with Cream Cheese Frosting

QuickCarrotSalad

Deepika of Easy Baby Meals’ Quick Carrot Salad

Tropical-Carrot-Smoothie (4)

Amanda of The Chunky Chef’s Tropical Carrot Smoothie

03-15

Kaitie of Fuchsia Freezer’s Maple Roasted Carrots

soft-batch-oatmeal-carrot-cake-cookies-3

Ali of Home and Plate’s Soft Batch Oatmeal Carrot Cake Cookies

Carrot Semiya Payasam - Carrot Vermicelli Pudding - www.cookingcurries.com

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Reader Interactions

Comments

  1. christine says

    March 16, 2016 at 6:39 am

    That dessert is so unique sounding. What beautiful flavors.

    Reply
    • Manju says

      March 16, 2016 at 11:57 pm

      Thanks Christine!

      Reply
  2. linda spiker says

    March 16, 2016 at 4:08 pm

    5 stars
    Gorgeous! I have never seen anything like it!

    Reply
    • Manju says

      March 16, 2016 at 11:56 pm

      Thank you Linda!

      Reply
  3. Prairie Gal Cookin says

    March 18, 2016 at 10:19 am

    Yummy - This looks so good!! And your pictures are just stunning.. Thanks for sharing!

    Reply
    • Manju says

      March 18, 2016 at 11:06 am

      Thank you! ?

      Reply
  4. Sara @ Life's Little Sweets says

    March 20, 2016 at 4:59 pm

    5 stars
    I really love these flavor combinations you have, I have never tried this recipe but it sounds really good, I am a fan of puddings and cardamom.

    Reply
  5. Lucy says

    March 20, 2016 at 6:58 pm

    How beautiful! I love the colors and flavors in this pudding. I can see why you loved this as a child. It looks so comforting.

    Reply
  6. Debra @ Bowl Me Over says

    March 21, 2016 at 6:04 am

    When I hear pudding I think dessert but here, I'm not sure. Is this beautiful presentation a dessert or side dish? Either way it's just lovely!

    Reply

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