Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

It’s the season for beautiful red carrots, flavourful, sweet and crunchy. And while the rest of North India is busy enjoying Gajar ka Halwa ( carrot halwa) at this time of the year, I have to admit, I’m NOT a fan at all! Yes yes I know, I may have offended a lot of people by saying this…my family for one can’t understand this phenomena at all. But then I have my vegan Carrot Seviyan Payasam / Carrot Vermicelli Kheer as a fabulous option, which, incidently, is totally loved by all!!

Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

Kheer/ rice pudding is one of my favourite desserts of all time. While I do make it on special occasions, I really enjoy this vermicelli version. Its quicker and really fuss free. You all know by now, I’m a sucker for easy cooking, definitely not the one for slaving over the stove!!

To make most of the gorgeous carrots, I decided to thickly grate them and add to the kheer. They retain a little bit of the crunch, against the creamy softness of the vermicelli, it’s a lovely contrast indeed. A soft pop of colour, nutrition and goodness in the  golden  payasam. A great way to get more vegetables to the family table!

Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

I  love the earthy, rich, almost caramel-like sweetness and the golden brown hue that jaggery imparts. It is considered to have medicinal properties – loaded with anti oxidants, vitamins and minerals, it helps in cleansing the liver, aids in digestion…read more about it here.

Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

So go ahead, try this fun, easy breezy , healthy, toothsome recipe and do drop in a line below to let me know how you liked it and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods !

Carrot Seviyan Payasam ( Vermicelli Kheer)
Yum
Print Recipe
Servings Prep Time
4-6 persons 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 persons 10 minutes
Cook Time
30 minutes
Carrot Seviyan Payasam ( Vermicelli Kheer)
Yum
Print Recipe
Servings Prep Time
4-6 persons 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 persons 10 minutes
Cook Time
30 minutes
Ingredients
  • 3/4 cup Seviyan/Vermicelli
  • 2 tsp Coconut oil or ghee
  • 4-5 pods Cardamom, crushed
  • 2 Carrots, thickly grated you may use finely grated carrots
  • 500 ml Coconut milk you may need more
  • 1/4 Cup Jaggery Powder you may need more
  • 2-3 Tbsp Roasted Nuts
Instructions
  1. Heat the ghee in a thick bottomed pan. Roast the vermicelli and crushed cardamom, until lightly golden and fragrant.
  2. Add the carrots and roast them for 4-5 minutes along with the vermicelli.
  3. Add the coconut milk, and let it cook on medium heat till the vermicelli becomes soft, stirring often. You may want to add more coconut milk at this point to make thinner consistency if you desire.
  4. Mix in the jaggery. Taste and adjust for sweetness.
  5. Sprinkle some more cardamom powder and the toasted nuts. Serve hot or chilled.

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