Carrot and vermicelli sewai payesam

Name: Carrot and vermicelli sewai payesam
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Grated carrot; 1/2 cup Vermicelli sewai; 3 cups Milk; 2 tbsp Sugar; 1/4 tsp Cardamom powder -; 1 tbsp Cashew nuts; 1 tbsp Raisins; 1 tbsp Almonds; 2 tbsp Clarified butter

Mukti Sahay @muktivijay_203

#indiankitchen

Mukti Sahay @muktivijay_203

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Ingredients

35 mins

2 servings

1/2 cupGrated carrot
1/2 cupVermicelli sewai
3 cupsMilk
2 tbspSugar
1/4 tspCardamom powder -
1 tbspCashew nuts
1 tbspRaisins
1 tbspAlmonds
2 tbspClarified butter

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Steps

35 mins

1

Wash and grate the carrot.
2

Heat one tbsp clarified butter in a pan
3

Add grated carrot and saute for 3 - 4 mins and keep aside.
4

Again heat half tbsp clarified butter in a pan and add vermicelli sewai and saute for 3 - 4 mins and keep aside.
5

Also fry the dry fruits one by one
6

Boil milk in a heavy bottom vessel.
7

Once boiled keep it in a low flame.
8

Add grated and fried carrot and fried vermicelli siwain.
9

Stir occasionally,cook till thickening of the milk
10

Add sugar and cardamom powder and mix well.
11

Add cashew nuts,raisins and almonds and mix well and turn off the flame.
12

Garnish with almonds and serve.