04 February 2013


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
Elachi- 1
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. 


  1. First time here. Lovely space..Nice twist to Semiya payasam..Love the color..

    Kitchen - The Chef 's Paradise

  2. Hi revathi, thanks for dropping my blog.Ur blog is very neat..Never tried adding carrot in semiya payasam.U made it healthy. will try soon.:)Keep up ur good work :)

  3. first time here:)fav kheer and lovely clicks:)

  4. very healthy n so tempting..btw 1st here..nice blog u have n so yummy recipes....loved it....all d best in future..n this is MAHA.hope u visit mine

  5. Hi Revathi, the words you used to describe this carrot payasam are enough to make me go weak knees! I love payasam, just like you, thick and creamy. So am grabbing a bowl! :)

    Thanks for stopping by mine.

  6. I too saw that show and thought of giving it a try :) Looks really tempting!

  7. Payasam looks delicious! I too love to have vadai soaked in Payasam! :)

    Loved your recipes with clean pictures!

  8. What a lovely idea to include carrots with this favorite payasam. Thanks for introducing me to your blog.. will visit more often.

  9. Hi Revathi
    Thanks for inviting me to your lovely space, u have nice blog shaping here, scrolled ur recipes n liked it ur pics n presentation looks inviting, keep up ur great work n wish u Good Luck!!
    Carrot semiya payasam looks super delicious n colorful!

  10. this looks yum. you share a nice space, liked your recipes. thanks for visiting Indianhealthyrecipes.

  11. Love the addition of carrots in semiya kheer

  12. you have a lovely blog, thanks for your lovely comments, I too use carrots in my semiya payasam, just for my daughter she loves carrots in everything. That's her favourite vegetable., Now your clicks are making me do this again..

  13. thanks for visting my blog.
    innovative recipe looking yummy
    happy to follow u and if u like my blog so follow me

  14. Hey thanks for visiting my space.
    You too have a great space here and I love the clicks :)

    - Raksha

  15. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    Semiya upma


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