With festivals coming up we normally end up making so many sweets. And Payasam being such a common one we end up making different combination in making it. This payasam was another special treat that Amma makes. The addition of carrot makes it attractive for the kids and makes it very healthy also.
I always remember Amma making some kind of payasam for Saturday Pooja. Infact I started loving semiya payasam only after eating it so often every Saturday. To ease the monotony, Amma twists the recipe frequently. I remember her using Sago on many occasions. That silky texture that renders when you chew a sago gives you a distinct taste. With flavoursome carrots this payasam was one I can always remember.
Sago - 2 tsp
Vermicelli / Semiya - 50 gms
Milk - 1/2 litre
Carrot, grated - 50 gms
Sugar - 50 gms
Cardamon - a pinch
Clarified Butter / Ghee - 3 tsp
Cashew Nuts, Raisins - handful
Method to prepare:
Soak Sago for 1/2 hr prepare cook with water just enough to cover it. Cook till it is tender. Keep it aside.
Heat a pan with ghee, roast the nuts and keep it aside.
Grate the carrots and roast it in ghee followed by Vermicelli.
Meanwhile boil milk in a pan, once it thickens, Slowly add Sago along with water, roasted semiya and carrot to the milk, simmer till everything gets done to partial.
Add sugar and simmer for 10 mins for the sugar to dissolve.
Finally add the roasted nuts. Bring to boil and switch.
The mix of all three ingredients makes it unique and at the same time very healthy. If required, you can reduce the sugar if the carrots used are sweet.
Semiya Payasam gets done on most Festival days. Do share what special dishes you are planning to make for the Diwali.
Here's wishing you all a great week ahead!