When you want to eat Gajar Halwa but neither up for the effort it takes nor want to settle for the same old Semiya kheer, you upgrade the Semiya kheer to this total rockstar Carrot Badam Semiya Payasa/Kheer
I have a gigantic sweet tooth. I am a big fan of Gajar Halwa as well as Shavige Payasa (Semiya Kheer). This in-between concoction is a natural fallout, but a great one. I promise. Do I have to?
Naam hi kaafi, right? Self explanatory. Texture, taste, flavor, richness, all checked
The Kheer that I have made so many times at home, for friends and family that I felt its time I shared it here
I made this Payasa for Saraswathi Pooja this year. It is perfect for any auspicious occasion, festival or even potlucks and get togethers.
Perfumed with the heavenly aromas of saffron and cardamom, just the right amount of sweetness and richness coming from the condensed milk and the almond paste and a faint whiff of the carrots, this super delicious Carrot Badami Semiya Payasa/Kheer will win hearts whenever or wherever you serve them. People will be happy to take a bowl or two for sure.
There’s no additional sugar needed in this recipe as the condensed milk has all the sweetness required.
Make sure to use the finest variety of Semiya/vermicelli for this Payasa. The fine texture makes a difference.
If you love this Carrot Badami Semiya Payasa, you might definitely also love this kulfi version
Also, don’t forget to check out this other Carrot recipes – Carrot Cashew Soup, Baale Dindu (Banana Stem) Peanut Masala, Kasoori Methiwaale Gaajar
- 3 small-medium carrots peeled and chopped
- 20 almonds
- 2 tsp ghee
- handful of super fine vermicelli
- 1-1/2 cup milk boiled
- 200 g condensed milk
- big pinch of saffron
- big pinch of cardamom dust from 4 pods
- 10 pistachios
- 1 tbsp almond flakes or bits
pressure cook the almonds and chopped carrots with just enough water
when cooled, pop the skin of the almonds
grind almonds first as they are hard to grind, to a fine paste. Then add cooked carrot and grind till smooth with the water used for cooking them.
Add ghee to a thick bottomed pan or kadai and roast the super fine semiya / vermicelli till aromatic or golden brown and keep aside
boil milk in a thick bottomed pan. add crushed saffron dust (in a small mortar-pestle) to the milk
transfer the roasted semiya to the pan with boiled milk and gently mix
add the carrot-badam paste, wiping the grinder jar clean and allow to cook while stirring intermittently till it gently bubbles. semiya should have also been cooked by now
pour in the condensed milk and switch off immediately, sprinkling cardamom dust as the last step
swirl gently to mix well
garnish with ghee roasted almond flakes or pistachio bits and serve warm
ghee roasted cashew bits can also be used as an alternative for garnish
Hi – I don’t have a pressure cooker. Could I just simmer the carrots and almond for a long time until tender?
Radhika @ justhomemade says
Sure. Cook them till done. That’s all