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 phenomenon at all. But then I have my vegan Carrot Seviyan Payasam / Carrot Vermicelli Kheer as a fabulous option, which, incidentally, is totally loved by all!!
Kheer/ rice pudding is one of my favorite desserts of all time. While I do make it on special occasions, I really enjoy this vermicelli version. It’s 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 color, nutrition, and goodness in the golden payasam. A great way to get more vegetables to the family table!
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 antioxidants, vitamins, and minerals, it helps in cleansing the liver, aids in digestion…read more about it here.
So go ahead, try this fun, easy-breezy, healthy, toothsome recipe.
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