Friday, December 17, 2010

Semiya Carrot Payasam ~ Vermicelli Carrot pudding

Hi Friends,I prepared  two food items as for today's Festival  ("Mukoti Ekadashi" & "Gita Jayanthi") Naivedyam .One is the "Navel Orange Rice "& the Other is the Semiya Carrot Payasam.I want to share the pudding First .This Pudding attracts kids very much by adding carrot and the color attracts them to have it soon and makes it very healthy.So here goes my Pooja snap &recipe to share with you all and have a Treat!!

  • Vermicelli /Semiya-1/2 cup (Choose plain or Roasted of your choice)
  • Carrot-1 no grated
  • Milk-1 cup
  • Sugar-1/3 cup or more for sweetness
  • Boiled Water-1/2 cup (optional)
  • Ghee-3tbsp
  • Cashews-5
  • Almonds-5
  • Raisins-5
  • Elachi Powder-1/2tsp
  • Boil the milk & keep it aside.
  • Heat a pan with 1 tbsp and roast all the nuts and raisins individually.
  • In the same pan add another 1tbsp of ghee and roast the Vermicelli,untill it turns in golden and keep it aside.
  • Add the remaining 1tbsp of ghee and roast it well.
  • Now add the hot water and let it cook untill the vermicelli turns soft.(Optional)
  • Add the boiled milk and sugar and stir well to combine all the ingredients.Cook untill the Vermicelli gets swollen.
  • Finally add all the Fried Nuts & raisins,and sprinkle with Elachi Powder.
  • Yummy.......Yummy....... Vermicelli Carrot Payasam is ready!!!Enjoy it either by chilled or Hot.
  • Reduce the Sugar ,if the carrots used are sweet.(Natural Color will obatain with the addition of Carrots instead of Food Color)
  • Adding of boiled water ,makes easier to cook Vermicelli.
  • You can also choose the boiled carrots to a blender and blend them to a fine paste and use it.

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