Creamy Carrot Semiya Payasam with Condensed Milk, Gajar Kheer

Initial Preparation:

1. Add saffron strands in 1 cup of hot milk and keep it aside.
2. Heat 2 tablespoons of ghee in a deep pan.
3. Add in the cashew nuts, sliced almonds and fry until slightly golden in color on medium heat. Transfer to a bowl and set aside.
4. Then add in the raisins, fry until they puffed up on low-medium heat. Transfer to a bowl and set aside.
5. Add in the vermicelli and fry until golden brown in color on low-medium heat. Transfer to a bowl. Add more ghee, if required.

Payasam Preparation:

1. Heat 1-2 tablespoons of ghee in heavy bottomed deep pan, add in the grated carrot and saute for 2-3 minutes on low-medium heat.
2. Add in 1 ½ cup milk and 1 cup water. Mix well and let it come to a boil.
3. Now add in the roasted vermicelli and cook until the payasam is thick and the vermicelli is cooked well, for about 10-15 minutes. Stir occasionally.
4. Then add in the saffron infuced milk, condensed milk, fried cashew nuts, almonds, raisins and mix well. Adjust sugar at this stage, according to your taste.
5. Cook for another 3-5 minutes or till the payasam thickens a little on low heat.
6. Finally add in the cardamom powder, mix well and remove from heat.
7. Serve hot or chilled.