Semiya jaggery payasam | Vermicelli jaggery kheer-How to make-Stepwise pictures & Video

Cuisine Style: India | Cooking Time: 8 to 10 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, kheer, payasam

Ingredients

• Semiya [Vermicelli] -1 cup [Roasted or plain]
• Ghee [melted butter] – 3 tbsp
• Coconut Milk-1 ½ to 2 cups
• Jaggery- ¼ cup
• Cardamom powder – ½ tbsp
• pachai karpooram[camphor]-1/2 mustard size
• Raisins - 7
• Cashew Nut - 4
• Water – 4 cups

Preparation

• Heat ghee in a pan then roast cashew nuts, & raisins, keep it aside.
• In the same pan add semiya sauté for 2 min.
• Add water, & let it boil till soft.
• Add jaggey mix well, let it boil for 3 min.
• Add pachai karpooram let it boil.
• Finally add cardamom powder then cut off heat & leave it for 3 min.
• Add coconut milk mix well.
• Add ghee roasted cashew nut,& raisins. Serve hot or cold.

Tip

• For another variation of semiya payasam use condensed milk or palm jaggery
  

How to make Semiya jaggery payasam video

How to make Semiya jaggery payasam-Stepwise pictures[Simple, Easy & Delicious]

Ghee roast cashews & raisins

Add semiya

Roast for 2 min

Add 4 cups of water

Mix well, let it boil till soft

Perfectly cooked vermicelli

Add jaggery

Mix well

Let it melt

Let it boil for 3 min

Add camphor

Add cardamom powder, cut off heat, leave it for 3 min

Add coconut milk

Mix well

Add cashews & raisins

Semiya payasam with jaggery is ready, serve hot or chilled