Semiya payasam with coconut milk – Vermicelli kheer- Easy to make semiya payasam recipe with coconut milk and jaggery.
Semiya payasam is a very popular one in South Indian homes. During our childhood days, whenever we have guests, amma used to make semiya payasam. Usually, milk and sugar will be added to the ghee-roasted cooked vermicelli and garnished with roasted cashew nuts. Later when condensed milk started hitting the market, amma used to make add condensed milk to semiya payasam. We are huge fans of that creamy payasam and used to drink it a lot without any guilt.
This semiya payasam | vermicelli kheer is a different one with coconut milk and jaggery. We usually make jaggery-based payasam for festivals. Generally, paruppu payasam is made for most festivals. This payasam turned out extremely awesome. The coconut milk and the jaggery complimented the Vermicelli kheer.
If you are looking for an easy payasam recipe for this festival season, then you should try out this one. You can make this as neivedyam for aadi velli, thai velli, Navaratri, and chaturthi too. I used store-bought coconut milk for this recipe. For the thin coconut milk, I diluted the coconut milk with water. If you want to make this with milk and jaggery, I have given the option in the ‘Notes section. Please scroll down and see.
Also check out our collection of Festival recipes. Check out our other popular jaggery-based payasam recipes, Paruppu payasam, Aval payasam, arisi paruppu payasam, arisi thengai payasam, and Godhuma rava payasam.
Semiya payasam with coconut milk
Ingredients
- 1/3 cup roasted semiya | vermicelli
- 1 and 1/2 cup thin coconut milk
- ½ cup thick coconut milk
- 1/2 cup powdered jaggery
- ½ tsp cardamom powder
- 2 tsp ghee
- Few cashew nuts
Instructions
- In a pan add the ghee and add the cashew nuts.
- Fry this till golden brown and keep this aside.
- In the same pan, add the semiya and roast for a minute.
- I used roasted vermicelli. If using unroasted vermicelli, roast it till golden brown.
- Once it roasted, add the thin coconut milk to this. I used store bought coconut milk.
- The store bought one will be thick, so I diluted, ½ cup thick milk with 1 cup of water.
- Let the vermicelli gets cooked well in the thin coconut milk. Cook in a low-medium flame
- Once the vermicelli is cooked completely, add the powdered jaggery to this.
- Mine was clean and without impurities, if you want you can melt the jaggery in ¼ cup of water, filter this and add to the cooked semiya.
- Mix well and cook till the jaggery melts completely.
- Now add the thick coconut milk to this.
- Mix well.
- Add cardamom powder and roasted cashew nuts to this.
- Mix well.
- Semiya coconut milk payasam is ready.
Notes
- In a pan add the ghee and add the cashew nuts.
- Fry this till golden brown and keep this aside.
- In the same pan, add the semiya and roast for a minute.
- I used roasted vermicelli. If using unroasted vermicelli, roast it till golden brown.
- Once it is roasted, add the thin coconut milk to this. I used store-bought coconut milk.
- The store-bought one will be thick, so I diluted, ½ cup of thick milk with 1 cup of water.
- Let the vermicelli gets cooked well in the thin coconut milk. Cook in a low-medium flame.
- Once the vermicelli is cooked completely, add the powdered jaggery to this.
- Mine was clean and without impurities, if you want you can melt the jaggery in ¼ cup of water, filter this and add to the cooked semiya.
- Mix well and cook till the jaggery melts completely.
- Now add the thick coconut milk to this.
- Mix well.
- Add cardamom powder and roasted cashew nuts to this.
- Mix well.
- Semiya coconut milk payasam is ready.
- If you want to replace milk instead with coconut milk, then cook the semiya in milk.
- Once it is cooked allow this to cool completely and then add the jaggery.
- You can add roasted coconut bits to this semiya jaggery payasam.
