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!!

Carrot Seviyan Payasam ( Carrot Vermicelli Kheer)

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!

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 antioxidants, 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.

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Carrot Seviyan Payasam ( Vermicelli Kheer)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 persons
Author: Natasha Minocha


  • 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


  • Heat the ghee in a thick bottomed pan. Roast the vermicelli and crushed cardamom, until lightly golden and fragrant.
  • Add the carrots and roast them for 4-5 minutes along with the vermicelli.
  • 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.
  • Mix in the jaggery. Taste and adjust for sweetness.
  • Sprinkle some more cardamom powder and the toasted nuts. Serve hot or chilled.