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Photo of Carrot Sago Semiya Payasam by Rafeeda AR at BetterButter

Carrot Sago Semiya Payasam

Rafeeda AR
0 minutes
Prep Time
60 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Kerala
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. 2 large carrots, peeled and boiled in 1 cup of water and cooled
  2. 1/2 cup sago seeds
  3. 1 cup semiya (big vermicelli is the best)
  4. 1/2 coconut grated
  5. 1 cup water for making coconut milk
  6. 500 ml milk
  7. A pinch of cardamom
  8. 1/4 cup of sugar (increase/ decrease as per requirement)
  9. 10 cashewnuts
  10. 10 raisins
  11. 10 badams
  12. 4 tbsp pure ghee


  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.

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