Saturday 31 December 2016

Carrot Semiya Payasam / Carrot Vermicelli Kheer

My best wishes to you for good health, happiness, prosperity & peace to prevail on your life during this new year 2017 and beyond.

I would like to express my sincere gratitude for those who have encouraged me throughout the year by their likes and comments which indeed is a booster for any blogger. 

Here is a tasty treat to celebrate your successes of 2016 and to welcome another successful year 2017.

Though I prepare carrot kheer quite often, addition of vermicelli is a twist that really gives a nice bite to this dish.

15 min
35 mins
Recipe for Carrot Semiya Payasam / Carrot Vermicelli Kheer
Recipe type: Dessert
Cuisine: Indian
Serves: 6 to 8 (approximately)


Carrots - 6 to 8 (medium sized)
Vermicelli (semiya) - ¼ cup
Sugar - ¾ to 1 cup (Adjust according to your taste)
Milk – 3 to 4 cups
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - to cook vermicelli (
Amount of water will vary according to the variety of vermicelli used)


Wash, peel the carrots and cut into pieces; pressure cook by adding water, for 2 to 3 whistles.
Once it is done; cool down the carrots to room temperature and grind it along with the water.

Heat ghee in a pan, fry the raisins till it plump up.  Followed by that add broken cashews and fry till the colour changes into golden brown colour.

In the same pan; fry the vermicelli till it turns slightly golden brown in colour.  Keep aside.

Heat water in a pan, add the vermicelli and allow to cook.  Once it is half done, add milk and allow to boil.

Once the vermicelli is completely cooked, add carrot puree and mix well.
Then, add sugar and give a thorough mix; allow to cook for another 5 in medium flame.

Before taking out from the pan add cardamom powder, roasted raisins and cashews.

Serve warm or chilled.
            Healthy and Yummy Kheer is Ready Now!


To add richness to this dish, you can grind blanched, peeled almonds along with carrots.

When the kheer is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency.

You can also add milkmaid / condensed milk to give a rich taste to this dish; if so reduce the quantity of sugar.

You can also use saffron for added flavour.


  1. This looks yummy. Will have to try it soon

  2. This is one of my favorite payasams, I add javarisi too... :)


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