January 2, 2019

carrot semiya payasam | vermicelli carrot kheer | payasam recipes

Semiya kheer is an Indian traditional payasam recipe, which is often we prefer to make on festival days. So, for a variation nowadays foodies and blogger started creating innovative yet healthy recipes which are simple to make.
In the same way, when I thought to try something different using semiya got an idea of adding carrot. Carrots are good for health and naturally sweet in taste and make the payasam tasty too. Try this healthy, tasty kheer and serve warm.
Similar Recipes

CATEGORY- sweets | payasam | kheer | carrot | desserts | 
PREPARATION TIME- 15 MINUTES
COOKING TIME- 15-20 MINUTES
WHAT YOU NEED
Carrots-2 small size
Clarified butter/ghee- 2 tablespoons
Cashews, almonds- finely chopped 1/4 cup
Raisins/ Kismis-10
Vermicelli- 1/2 cup
Sugar-1 cup
3% fat Milk -1 litre
Green cardamom powder- 1 teaspoon
HOW TO COOK
Peel the skin of carrots, boil for 10 minutes in medium flame then grind into a coarse puree and keep aside. In a non-stick pan, add ghee roast cashews, almonds, raisins for a few seconds and keep aside. Then dry roast vermicelli for 3-4 minutes in low flame and keep aside. You can roast the ground carrot puree for 2-3 minutes with a tablespoon of ghee but it`s an optional step only.
Now in another vessel/pot boil milk for 5 minutes in medium flame. Add vermicelli, mix well and cook for 10 minutes. Then add the ground carrot puree, sugar mix gently and cook for 10 more minutes at low flame. Then add cardamom powder, roasted dry fruits and nuts, mix gently and turn off.
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