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Sep 16, 2013

Thengai Paal Semiya Payasam / Vermicelli Kheer made with Jaggery & Coconut Milk

Happy Onam Everyone..

Semiya Payasam is one of the staple dish which we make for every occasions. Traditionally it is made with milk, sugar. But when i was working, one of my collegue brought this version of payasam to office. It is made with jaggery and coconut milk. As soon as i tasted it, i fell in love with it.

I waited so many days to try it out. Finally i made it a month back and it was sitting in my draft waiting to be posted. Sago is also added in this payasam. It makes it more substantial. I love to add some fried up coconut pieces in this to make it more flavourful. I hope you will try this and let me know how it turned out.

Preparation Time: 15 mins
Cooking Time : 30 mins
Serves - 4 to 5


Semiya / Vermicelli - 2 cup broken
Sago / Javarisi - a handful
Thin Coconut Milk - 2 cup ( Click here for recipe )
Thick Coconut Milk - 1 cup ( Click here for recipe )
Jaggery / Sarkarai / Vellam - 1.5 cup packed
Ghee - 2 tblspn
Cashews - 2 tblspn
Sultanas / Kishmish - 2 tblspn
Coconut - 3 tblspn chopped into small pieces
Cardamom Powder / Yelakai Podi -  1 tsp
Water - 3 cup + more as needed


Start by making coconut milk. Click here for recipe.

Now make jaggery water. Take jaggery and 1 cup of water in a sauce pan and melt it. Once it is melted, strain it through a sieve. Set aside till use.

Now heat 1 tblspn of ghee. Fry cashews and raisans in it till golden. Remove them to a plate and set aside till use.

Now in the remaining ghee. Add in semiya and sago. Fry this for a min.

Meanwhile boil  3 cups of water. Once it reaches boil. Pour this water in the semiya mixture and mix well.

Cover this with a lid and cook for 15 to 20 mins on a low heat till semiya and sago is cooked. Add more boiling water if needed.

Now add in jaggery water and mix well. Cook it for couple of mins.

Add in thin coconut milk and mix well. Add in cardamom powder and bring everthing to a boil.

Now turn off the heat and add in thick coconut milk, fried cashews and raisans.

Heat 1 tblspn of ghee and fry the coconut pieces till golden. Once it reaches that point pour everything into the payasam.

Mix well.


Start by making coconut milk..

Strain the ground coconut

Extract thick and thin coconut milk..RECIPE
Melt jaggery with some water

Bring it to boil and dissolve

Strain it

Look at the sediments

Jaggery Water
Now lets make the payasam
Fry cashews and raisans in ghee

Fry them till golden

Remove them to a plate
In the remaining ghee
Add in semiya

Along with a handful of sago

Fry it
Meanwhile boil some water

Pour hot water over the roasted semiya mix

Bring it to boil

Cover and simmer till done
Now everything is cooked
Add in jaggery water

Mix well

Pour in thin coconut milk

add in cardamom powder

Mix well

Add in thick coconut milk

Switch off the flame

Add in fried cashews and raisan
Now take some chopped coconut pieces

Fry them in ghee
Pour the golden coconut in the payasam

Mix well



  1. I love the recipes you're creating.

  2. Delicious and refreshing payasam. Wonderfully prepared.

  3. I have tried your semiya payasam with cocunut milk and jaggery. Taste was excellent. I will get cocunuts frequently within one week. When we have plenty of cocunuts at home this payasam is ideal to try.

    Thankyou very much aarthi for sharing with us.



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