Recipe: Perfect Carrot -Vermicelli Payasam (kheer)

Carrot -Vermicelli Payasam (kheer).

You can cook Carrot -Vermicelli Payasam (kheer) using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Carrot -Vermicelli Payasam (kheer)

1. Prepare 2 cups of Carrot diced -.
2. It's 1/4 cup of Carrot grated -.
3. Prepare 1/2 Cup of Vermicelli -.
4. You need 3 tbsps of sago - (Soak in 1/2 cup water ).
5. You need 4 1/2 Cups of Milk -.
6. You need 3/4 Cup of Sugar -.
7. It's 1/2 cup of condensed milk -.
8. It's 1 tbspn of ghee -.
9. It's 2 tsps of cardamom powder -.
10. It's 2 tsps of cashewnuts -.

Carrot -Vermicelli Payasam (kheer) instructions

1. In a pressure cooker add diced carrot and some water, close the lid to cook them. Let it pressure cook for about 2 whistle, switch off and wait till all the pressure is released..
2. Cool the cooked carrots and transfer it to a mixer to make a puree(no need to add water, can add 1 or 2 tbsp milk to enhance the taste)..
3. Cook the soaked sago in same water and keep it aside..
4. Heat a pan add some ghee, roast the nuts and grated carrot for a minute and keep it aside..
5. Heat another pan and roast the vermicelli in 1/2 tbspn ghee if not roasted and add some water to cook..
6. Add the milk to the cooked vermicelli and let it boil..
7. Add cooked sago, Sugar and Carrot puree and mix well.
8. Now add the condensed milk and cook for few minutes..
9. Switch off the flame, add cardamom powder, roasted nuts and carrot..
10. Serve it hot or cold..