Carrot semiya payasam is totally new to me… I haven't heard or tasted before... I saw this recipe in a cooking show...it sounded different
But after i tasted them, the softness of the carrot with semiya,in each chew adds more essence and flavor to the pasayam, and it is a very simple and easy recipe that anyone can try... On any special occasion, sure payasam will be there in our home menu, and my dad loves to have payasam with medhu vadai… He just enjoys each and every bite till plate cleans off his plate...But I haven't tried that combo… And some people have it with appalam too, everyone has their own taste and to me it's a heavenly dessert or sweet... After a great meal…So here i share this recipe for you all to try and enjoy!
Whole milk - 2 cups
Grated carrot - 1/3 cup(heaped)
Sugar - 1/3 cup(extra fine)
Vermicelli - 1/4 cup
Ghee - 1&1/2 tsp
Cashew - 8
Salt - a pinch
Saffron - 3(strands)
Take a flat heavy bottom pan,pour in 1/2 tsp ghee and saute the grated carrot till it leaves out the raw smell.Then add the 1/4 tsp of ghee add vermicelli and roast well for 3 mins.
Add the remaining ghee and fry the cashews till lite color changes.Then pour in milk into the milk pan and boil for 4 mins add in sugar and stir in for the sugar to melt.
Then add green cardamon,some roasted cashews and reserve few for garnishing.And boil for 2 mins.
Add the sauteed carrots,boil for 3 mins till it gives nice color then add in the roasted vermicelli,a pinch of salt and boil till the vermicelli cooks soft.
Soak the saffron strands in warm milk for 5-7 mins,and pour them finally to the payasam mixture and boil till the payasam becomes creamy.
Serve hot or cold of your choice and enjoy the exotic dessert!
I like my payasam to be thick and creamy so i used only milk,if want less creamy or liquid like add 1 cup milk and 1 cup water.
If your using water then first cook vermicelli with water then add sugar,milk,elachi and carrot.
I don't like raisins so i don't add them,if your using,fry raisins with cashews and add to the milk.