Semiya Payasam is a Kerala kheer, which is delicious and made of vermicelli and milk and flavored with cardamom or saffron. Actually it is the easiest payasam recipe which can make especially during festive seasons such as Onam, Vishu or birthday celebrations etc.
Now I am making a Carrot Semiya Payasam which is delicious as well as nutritious. Carrot can be attributed to their beta carotene and fiber content. It is also a good source of antioxidant agents. Carrots are rich in vitamin A, which is amazingly help to protect from eye diseases and help for eye sight.
INGREDIENTS
Carrot - 1/2 kg
Vermicelli (semiya) - 200 g
Milk - 1 litre (boiled)
Sugar - 1 1/2 cup ( as required)
Kaskas (black) - 2 table spoon
Ghee - 1 teaspoon
Raisins - 20
Cashew nuts - 20
Cardamom - 4
METHOD
Peel and cut carrot into small pieces and boil it with water and allow it to cool. Grind the boiled carrot with some milk to make a fine paste. Keep it aside. Pour ghee into a heavy bottomed pan and roast cashew nuts and raisins and keep aside. Put black kas kas in water for soaking. Roast the vermicelli in same ghee on low flame, sauteing until it turns golden brown and it gives the marvelous aroma. Add half litre of boiled milk with water and cook the vermicelli. Stir occasionally. Add sugar to it and stir frequently to prevent sticking. Then pour the remaining milk to the payasam and cook for some time. When payasam get thick, add the carrot paste and cardamon powder to it and boil the kheer. Turn off the flame. Garnish the kheer with roasted cashew nuts and raisins. Finally add soaked kas kas and cover the kheer pan with a lid for 20 minutes. Then open the lid and enjoy the luscious and creamy Carrot Semiya Payasam.
Now I am making a Carrot Semiya Payasam which is delicious as well as nutritious. Carrot can be attributed to their beta carotene and fiber content. It is also a good source of antioxidant agents. Carrots are rich in vitamin A, which is amazingly help to protect from eye diseases and help for eye sight.
See the recipe below and enjoy this special carrot semiya payasam
CARROT SEMIYA PAYASAM
INGREDIENTS
Carrot - 1/2 kg
Vermicelli (semiya) - 200 g
Milk - 1 litre (boiled)
Sugar - 1 1/2 cup ( as required)
Kaskas (black) - 2 table spoon
Ghee - 1 teaspoon
Raisins - 20
Cashew nuts - 20
Cardamom - 4
METHOD
Peel and cut carrot into small pieces and boil it with water and allow it to cool. Grind the boiled carrot with some milk to make a fine paste. Keep it aside. Pour ghee into a heavy bottomed pan and roast cashew nuts and raisins and keep aside. Put black kas kas in water for soaking. Roast the vermicelli in same ghee on low flame, sauteing until it turns golden brown and it gives the marvelous aroma. Add half litre of boiled milk with water and cook the vermicelli. Stir occasionally. Add sugar to it and stir frequently to prevent sticking. Then pour the remaining milk to the payasam and cook for some time. When payasam get thick, add the carrot paste and cardamon powder to it and boil the kheer. Turn off the flame. Garnish the kheer with roasted cashew nuts and raisins. Finally add soaked kas kas and cover the kheer pan with a lid for 20 minutes. Then open the lid and enjoy the luscious and creamy Carrot Semiya Payasam.
TRY THIS RECIPE TODAY ITSELF
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BINDU JAYESH
bindurohinipillai@gmail.com
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