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.

Semiya sharkara payasam (1)


  1. Vermicelli/Semiya – 100 gms
  2. Jaggery/Sharkara(grated) – 150 gms
  3. Ghee – 3 tbsp
  4. Cashew nuts – 8
  5. Raisins – 10
  6. Coconut milk(2nd extracted)  – 1 cup
  7. Coconut milk(first extracted/thick) –1/4 cup
  8. Cardamom Powder/Elakka podi – 1tsp

Semiya sharkara payasam (4)


  1. To make jaggery syrup,boil I cup of water and melt jaggery .Once it is melted, strain it through a sieve to remove impurities.
  2. Fry raisins and cashews in ghee.
  3. 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.
  4. Once vermicelli is roasted well, add the boiled water to it .Let it cook on medium flame for 5 minutes.
  5. Add melted jaggery to it and stir well.Add 1 tsp ghee to it.
  6. Add 2nd extracted coconut milk to it and let it boil.
  7. Finally add 1st extracted coconut milk and mix well. Don’t let payasam boil after adding thick coconut milk.
  8. Add fried raisins,cashewnuts and cardamom powder to the payasam.
  9. Serve warm.


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1 Response

  1. Rafeeda says:

    love the variation with jaggery and coconut milk…

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