Carrot Semia Payasam

Carrots contain lots of beta-carotene and dietary fiber. Great source of Vitamin A, C, K and B8. Rich in pantothenic acid, folate, potassium, iron, copper and manganese. It is a super food. You can munch it, juice it and cook it. Choice is yours. Here carrot is being added to the regular vermicelli / semia payasam to give it a healthy twist. 

Preparation: 

• Scrape, wash and grate the carrot. Steam the grated carrot. Keep aside. I cooked the carrot with little water in low flame,stirring occasionally, until all the water was absorbed. Do which ever process is easy for you.
• Heat 2tbsp ghee in a pan, fry the cashew nuts and raisins. Remove and keep them aside. To the remaining ghee in the pan add the vermicelli / semia and fry till it changes the color, in low flame. Do not fry it brown. 
• Add water and cook on low flame, until all the water is absorbed. Remove from stove and keep aside.
• Heat 2 tbsp ghee in another pan and saute the grated carrot in the ghee for 2 minutes or until all the water content is gone. 
• Add the milk, bring it to boil. Reduce the flame to low-medium and add the cooked semia. Stir occasionally.
• When the mixture starts simmering add the condensed milk and stir well.
• Add sugar, only if needed. Stir well.
• Add the cardamom powder.Stir and remove from stove.
• Garnish with fried cashew nuts and raisins.
• Serve warm or cold. Serves 6

Ingredients: 

Vermicelli / Semia - 1/2 cup

Water - 1 cup

Carrot -  1 medium sized

Milk - 3/4 liter or 750 ml

Condensed milk - 1/2 tin

Ghee - 4 tablespoon

Cashew nuts - 12 nos.

Raisins -  12 nos.

Cardamom - 1/2 teaspoon powder or crush 3 or 4 cardamoms and add. 

Sugar - to taste. Add sugar after checking the taste.