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.
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.
Though I prepare carrot kheer quite often, addition of vermicelli is a twist that really gives a nice bite to this dish.
PREP TIME
15 min
COOK TIME
TOTAL TIME
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)
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)
