Grated carrots added to the usual vermicelli payasam (vermicelli pudding with milk) perfumed with cardamom and saffron makes it an ideal dessert for spring.
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 Vermicelli Pudding | The Recipe
- 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
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
Don't forget to check out Step-by-step instructions with photos in the body of the post above
- 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.
Lets head over to see what the other Foodie Mamas have in store for us this month!
Sara from Life's Little Sweets’ Turmeric Carrot Fritters
Lucy of Turnip the Oven’s Chili Roasted Carrot Tacos with Avocado
Chrissie from The Busy baker’s Classic Carrot Cake with Cream Cheese Frosting
Deepika of Easy Baby Meals’ Quick Carrot Salad
Amanda of The Chunky Chef’s Tropical Carrot Smoothie
Kaitie of Fuchsia Freezer’s Maple Roasted Carrots
Ali of Home and Plate’s Soft Batch Oatmeal Carrot Cake Cookies