Semiya Prathaman/Semiya sharkara payasam/Vermicelli kheer with Jaggery
Normally I prepare semiya payasam with milk and sugar. But this time I tried with jaggery and coconut milk.This delicious payasam can be served during festivals like Onam and vishu.
Ingredients
-
Vermicelli/Semiya – 100 gms
-
Jaggery/Sharkara(grated) – 150 gms
-
Ghee – 3 tbsp
-
Cashew nuts – 8
-
Raisins – 10
-
Coconut milk(2nd extracted) – 1 cup
-
Coconut milk(first extracted/thick) –1/4 cup
-
Cardamom Powder/Elakka podi – 1tsp
Preparation
-
To make jaggery syrup,boil I cup of water and melt jaggery .Once it is melted, strain it through a sieve to remove impurities.
-
Fry raisins and cashews in ghee.
-
Heat 1/2tsp ghee in a pan and roast vermicelli till light brown.In the mean time, boil 11/2 cup of water in another pan.
-
Once vermicelli is roasted well, add the boiled water to it .Let it cook on medium flame for 5 minutes.
-
Add melted jaggery to it and stir well.Add 1 tsp ghee to it.
-
Add 2nd extracted coconut milk to it and let it boil.
-
Finally add 1st extracted coconut milk and mix well. Don’t let payasam boil after adding thick coconut milk.
-
Add fried raisins,cashewnuts and cardamom powder to the payasam.
-
Serve warm.
love the variation with jaggery and coconut milk…