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.
- 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.