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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.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Manju


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