Carrot Sago Semiya Payasam
Recipe type: Payasam/ Kheer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 large carrot, peeled and boiled in 1 cup of water and cooled (I cooked it in
  • the pressure cooker)
  • ½ cup sago seeds
  • 1 cup semiya (big vermicelli is the best)
  • ½ coconut, grated
  • 1 cup water for making coconut milk
  • 500 ml milk
  • A pinch of cardamom
  • ¼ cup of sugar (increase/ decrease as per requirement)
  • 10 cashewnuts
  • 10 raisins
  • 10 badams
  • 4 tbsp pure ghee
  1. Soak sago in some water for 15 to 30 minutes. Drain and then cook it in lot of water till you can see transparent balls. This may take upto 20 minutes.
  2. Once done, drain into a sieve and run cold water through it to avoid sticking. Reserve.
  3. Blend the grated coconut with the water. Sieve and reserve the coconut milk.
  4. Cook the carrots with some water (around 500 ml) in a pressure cooker. Allow to cool completely. Blend into a smooth paste.
  5. Heat 2 tbsp ghee in a saucepan till it heats, lower the heat, add the semiya and roast till done ensuring not to burn it. Upto 5 minutes should do.
  6. Add the milk and sugar and cook till the semiya gets almost done.
  7. Pour the carrot blend into this. Let it come to boil.
  8. Add cooked sago, sugar and cardamom and give it nice stir till all are well combined.
  9. Finally add the coconut milk, simmer for 5 minutes - do not boil and switch off.
  10. Finally heat the remaining ghee in a small saucepan, fry the nuts and raisins and
  11. dump into the payasam and give it one last stir.
  12. Yummy carrot semiya payasam is ready to be served - can be hot or cold.
Once cold, it tends to solidify, so you can make it into a pudding as well!!! To make it thinner, you can add warm water as required.
Recipe by The Big Sweet Tooth at