Friday, January 29, 2010

Semiya Payasam (Kheer) with Carrot and Pumpkin

This is my very first post.  So, please feel free to give me any suggestions on blogging or photography.  I am very happy and excited to be in the blogging world.

See you guys soon with a new recipe.  Have a great week end.

Carrots - 2 peeled and roughly chopped
Pumpkin - 1/2 cup, chopped
Milk - 2 cups
Sugar - 3/4 cup or 1 can of sweetened condensed milk
Semiya (vermicelli) - 1/2 cup
Cardamom - 2
Some cashew nuts and raisins
Ghee (Clarified Butter) - 1 tsp

Pressure cook carrots and pumpkin with milk in a vessel for 2 or 3 whistles.  Meanwhile, roast  semiya in little ghee and set it aside.  You can get already roasted semiya in stores nowadays. Remove the cooked vegetables and grind them to a smooth paste.  You can add little milk that is used to boil the veggies.  Cook the semiya in water.  Now add the milk, veggie paste and sugar or the condensed milk.  Let it boil until sugar dissolves.  Now add the crushed cardamom powder.  Adjust sugar level according to your taste.   Finally, roast cashew nuts and raisins in 1tsp of ghee and mix it in the payasam.
Chill and serve.


  1. Very nice... Never tried payasam with pumpkins, you have intrigued me to try it in my kitchen :)

  2. Hey..this looks like a yummy recipe.I'm gonna make it now.

  3. Hi latha

    This is very nice , please post more sweet recipes and north indian
    recipes. I am going to try this next week.


  4. Looks like a healty & yummy dessert. I will try it soon.

  5. latha:

    This turned out very good and my daughter liked it too.
    Planning to do it again this weekend for the guests.

  6. Hi Latha,
    Tried this recipe on Ugadi day and it came out really good.We all enjoyed having the payasam.


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