This is a healthier version of the traditional semiya payasam that lets you indulge in your sweet delicacy and yet have your share of veggies. Aishwarya, my little bunny, loves anything made with carrots. One of her favorites is the carrot cream. But this is the Onam season I thought of mixing the carrot cream and the traditional Semiya (vermicelli) payasam recipes and came up with this one. As per my tasters, this is the best of both!
Carrot grated-1/4 cup
Semiya /Vermecilli -1/2 cup
Sugar-3/4 cup or as required
Condensed milk-1/2 cup
Roast the semiya with 1/2tbs of ghee in a heavy bottom vessel till they turn golden.Add 4 cups of milk and sugar to this and cook the semiya till done.Meanwhile pressure cook carrots with half a cup of milk till well done. Now Puree the carrots in a blender and add this to the cooked semiya along with the condensed milk. Remove when the payasam consistency is that of a smoothie .Add cardamom powder.Roast the nuts and grated carrots using the remaining ghee . Garnish the payasam with this and serve.