Carrot Sago Vermicelli Pudding | Carrot Saggubiyam Semiya Payasam

With so many festivals coming up now and then, we end up making sweets to mark the day. Among all the sweets, payasam is the most common sweet we end up, so it is natural we have different combination in making it. This payasam is one of the special treat that Amma makes. The addition of carrot makes it attractive for the kids and at the same time 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 every Saturday. When Amma has time, she twists the recipe by adding something new or changing it to a different kheer. I remember her using Sago on many such occasions. That silky texture that renders when you chew a sago gives you a distinct taste. With flavorsome carrots this payasam is one I can always remember.

I had posted this in BC long time ago, thought I must revisit it again to savour the taste. Hope you enjoy this.

Ingredients Needed:

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.

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