Carrot Semiya Payasam/Carrot Semiya Kheer

Carrot Semiya Payasam/Kheer is a very ezee and delicious Payasam which can be whipped up in very less time and tastes utterly delicious. As many of you might know my son loveeee Payasam/Kheer and always prefer white payasam(Milk based) over Brown ones(Jaggery-Coconut milk based). This payasam is one of his favorite and he just relishess this given at any point of time. We did not have much Onam celebrations at home this time, but I made this payasam for kids. So here comes an ezee, breezy payasam/kheer which can prepared at home whenever unexpected guests shows up or for any ceremomys or just as a dessert. Hmm, do you really need any reason to make this delicious payasam??? So make this home and relish with your loved ones !!!!

Ingredients:-

1. Grated Carrot - 3 Nos(~1 Cup)
2. Roasted Semiya/Vermicelli - 1 Cup
3. Ghee - 2 tsp
4. Thick Milk - 5 Cups(Full fat or 2%)
5. Water - 2 Cups
6. Sugar  ~ 1 Cup(Add more according to your tolerant level)
7. Cashews/Raisins a handful
8. Freshly Ground Cardamom - From 4

Preparation Method:-

• If using unroasted Semiya/Vermicelli, dry roast it well till golden brown and set aside.
• Heat up a wide pan, add ghee. Roast the Cashews till light brown and move to a bowl. Add Raisins and saute till they puff up, remove from the pan to a bowl.
• Now add the grated carrot to the same ghee and saute for about five-seven minutes till they change the color to deep orange and become soft. Move the carrot to another bowl and reserve.
• Add 2 Cups Milk + 2 Cups Water to the same pan and let it boil. Add the roasted Semiya/Vermicelli and let it cook in medium heat till it become soft.
• Add Sugar + 2 More Cups of Milk and let it cook again for another five minutes till the sugar is blended well and milk is reduced.
• Spread the sauteed carrot and gently stir to blend with Semiya. Add 1 More Cup of milk and let it boil for another five minutes till the payasam/kheer is creamy.
• Sprinkle the cardamom powder and mix gently. Let it reduce in low heat covered for another two minutes to infuse cardamom flavor.
• Switch off the stove and add ghee roasted cashews and raisins.
• Move to serving bowls and serve warm or cold.

Linking this to Favorite Recipe Event : Kheer/Payasam started by Swathi hosted at Rafeeda's The Big Sweet Tooth

Semiya/Vermicelli - Sabudana Kheer and Awards

 From November end to Mid Jan marks the most important days for our lives not just because of the thanksgiving, Christmas and New Year. We love this season for the reason that it holds a lot of celebration for our family. Starting from my daughter's birthday on 28th Nov follows by son's birthday on 14th Dec, Christmas and New Year Celebration, continues with my birthday on Jan 2nd and our Wedding Anniversary :) And yaa, the blog Anniversary comes somewhere in between Dec-Jan and I do not really remember the date ;) So I guess I should take it as on Jan 20 since that day marks the first blog post :)

We had a great birthday party for the kids last weekend. Clubbing both birthdays together was lots of fun for the 'bacha parties' here. I did a lot of cooking with  fifty friends for the party, we had a great time with family and friends :)

I didn't want to bake for my my son's 'real birthday' as we already have leftover birthday cake. But Still I just wanted to make something sweet for him and made this Vermicelli-Sabudana Kheer as he is really fond of Kheer/Payasam. This is my family favorite Kheer as well and sabudana just looks great with vermicelli and really adds taste and a nice texture to this Kheer/Payasam. Try this out friends as the results are amazing, Enjoy :)

Ingredients:-

Semiya/Vermicelli - 1 cup
Sabudana/Sago - 1/2 cup
Sugar -1 cup(you can add/reduce according to ur taste)
Cardamom - 2 pods(Coarse ground)
Cashews, Raisins a handful
Milk - 3 cups
Nestle Carnation Milk - 1 tin
Ghee/Butter - 2 tbsp
Water - 2 cups

Preparation Method:-

• Wash and soak the Sabudana/Sago for an hour.
• Heat up a wide and thick bottom pan, add the ghee and roast the cashews and raisins for a minute and set aside.
• In another pot pour the milk and get it to boil on medium heat stirring in between. Switch off the flame and set aside.
• Meanwhile add the vermicelli/Semiya to the same pan in the left over ghee of cashews-raisins and dry roast it till they are golden brown(If you are buying roasted Semiya please opt out of roasting them, just add to the ghee and fry for 2-3 mins so that vermicelli absorbs the aroma of ghee)
• Add the boiled milk and a cup of water to the Semiya and stir well. Cover and let it cook on medium heat keep stirring in between.
• In another pan add the Sabudana/Sago and a cup of water and cook it till they look smooth and give a translucent texture.
• Add this to the Semiya/Vermicelli-Milk mixture and stir well and let it boil for a minute or two. 
• Add the sugar ans stir well and let it cook for 2-3 minutes. Pour the carnation milk at the end and stir well to mix and cook for another 5-6 minutes.
• Sprinkle the cardamom powder and stir well and mix and switch off the flame. Garnish with Cashews and Raisins.
• Serve hot or chill, I prefer to have it chilled though :) Enjoy!!!!!

Sending this to Jingle All The Way hosted by Kavi @ Edible Entertainment

Also sending this to Sinful Delights hosted by Vardhini @ Zesty Palette

I am really honored and thankful to Julie of Erivum Puliyum for considering me for the awards below. It really means a lot and encouraged me to blog more. Julie is a wonderful blogger who is very regular in blogging and comes out with very innovative recipes. Check her space @ Erivum Puliyum .

    

I would like to pass it on to the following bloggers and friends pass it on to your best blogger friends. Let hte awards keep going..

1) Irene @ Curry Masala

2) Shilpikiran @ Cook with Fun

3) Amina Khaleel @ Amina Creations

4) Santosh Bangar @ Santosh's Kitchen

5) Khusi @ A Girl's Diary

6) Anzz @ Anzz Cafe

Semiya Payasam(Vermicelli Payasam)

Ingredients:-

1. Semiya/Vermicelli - 1 cup
2. Milk - 2 cups(2% fat)
3. Condensed milk - 4 tbsp
4. Sugar - 3/4 cup
5. Raisins,cashews - 1/4 cup
6. Ghee - 2 tsp
7. Cardamom pods -3 crushed finely

Preparation Method:-

1. Dry roast the semiya/Vermicelli till golden brown and set aside.
2. In a thick bottom pan add two two cups water and one cup milk and get it to boil.
3. Add vermicelli/Semiya to it and stir continuosly till semiya is soft and cooked well.
4. Add sugar, condensed milk and stir for a while till the semiya absorbs the sweetness
5. Add the remaining 1 cup milk and boil well for few more minutes. Set this aside
6. Heat another pan, pour ghee into it and roast the cashews and raisins. Add this to the payasam
7. Add the crushed cardamom powder anto the payasam.
8. Serve warm, Enjoy!!!!!

Note:- If you buy the roasted, opt out from roasting the vermicelli.
You can adjust the sugar according to your taste.