Carrot Sago Semiya Payasam | How to make Carrot Sago Semiya Payasam

By Rafeeda AR  |  17th Oct 2015  |  
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  • Carrot Sago Semiya Payasam, How to make Carrot Sago Semiya Payasam
Carrot Sago Semiya Payasamby Rafeeda AR
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

9

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Video for key ingredients

  • How to make Coconut Milk

About Carrot Sago Semiya Payasam

Carrot Sago Semiya Payasam is delicious and authentic dish. Carrot Sago Semiya Payasam by Rafeeda AR is a great option when you want something interesting to eat at home. Restaurant style Carrot Sago Semiya Payasam is liked by most people . The preparation time of this recipe is few minutes and it takes 60 minutes to cook it properly. Carrot Sago Semiya Payasam is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Carrot Sago Semiya Payasam. Carrot Sago Semiya Payasam is an amazing dish which is perfectly appropriate for any occasion. Carrot Sago Semiya Payasam is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Carrot Sago Semiya Payasam at your home.

Carrot Sago Semiya Payasam

Ingredients to make Carrot Sago Semiya Payasam

  • 2 large carrots, peeled and boiled in 1 cup of water and cooled
  • 1/2 cup sago seeds
  • 1 cup semiya (big vermicelli is the best)
  • 1/2 coconut grated
  • 1 cup water for making coconut milk
  • 500 ml milk
  • A pinch of cardamom
  • 1/4 cup of sugar (increase/ decrease as per requirement)
  • 10 cashewnuts
  • 10 raisins
  • 10 badams
  • 4 tbsp pure ghee

How to make Carrot Sago Semiya Payasam

  1. Soak sago in some water for 15 to 30 minutes. Drain and then cook it in a lot of water till you can see transparent balls. This may take upto 20 minutes. Once done, drain into a sieve and run cold water through it to avoid sticking. Keep aside.
  2. Blend the grated coconut with water. Sieve and reserve the coconut milk. Cook the carrots with some water (around 500 ml) in a pressure cooker. Allow to cool completely. Blend into a smooth paste.
  3. Heat 2 tbsp ghee in a saucepan till it heats, lower the heat, add the semiya and roast till done ensuring that it does not burn. Upto 5 minutes should do. Add the milk and sugar and cook till the semiya gets almost done.
  4. Pour the carrot blend into this. Let it come to a boil. Add cooked sago, sugar and cardamom and give it a nice stir till all are well combined. Finally add the coconut milk, simmer for 5 minutes (do not boil) and turn off.
  5. Finally heat the remaining ghee in a small saucepan, fry the nuts and raisins and dump into the payasam and give it one last stir.
  6. Yummy carrot semiya payasam is ready to be served – can be hot or cold. Once cold, it tends to solidify, so you can make it into a pudding as well. To make it thinner, you can add warm water as required.

My Tip:

I cooked carrots in the pressure cooker and it made my work very easy.

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