Semiya payasam with coconut milk
Easy to make Vermicelli kheer with jaggery and coconut milk
Servings: 3
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
1. If you want to replace milk instead of coconut milk, then cook the semiya in milk.
2. Once it is cooked allow this to cool completely and then add the jaggery.
3. You can add roasted coconut bits to this semiya jaggery payasam.
