• Sweets / Desserts >Semiya jaggery payasam | Vermicelli jaggery kheer-How to make-Stepwise pictures & Video

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


Semiya jaggery payasam By


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 jaggery payasam video

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

Ghee roast cashews & raisinsGhee roast cashews & raisins

Add semiyaAdd semiya

Roast for 2 minRoast for 2 min

Add 4 cups of waterAdd 4 cups of water

Mix well, let it boil till softMix well, let it boil till soft

Perfectly cooked vermicelliPerfectly cooked vermicelli

Add jaggeryAdd jaggery

Mix wellMix well

Let it meltLet it melt

Let it boil for 3 minLet it boil for 3 min

Add camphorAdd camphor

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

Add coconut milkAdd coconut milk

Mix wellMix well

Add cashews & raisinsAdd cashews & raisins

Semiya payasam with jaggery is ready, serve hot or chilledSemiya payasam with jaggery is ready, serve hot or chilled


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