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    Home

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

    September 16, 2013 By Aarthi 6 Comments

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    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.

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    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.

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


    Ingredients:

    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

    Method:

    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.

    Serve.

    Pictorial:

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    Start by making coconut milk..

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    Strain the ground coconut

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

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    Bring it to boil and dissolve

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    Strain it

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    Look at the sediments

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

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    Fry them till golden

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

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    Along with a handful of sago

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    Fry it
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    Meanwhile boil some water

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    Pour hot water over the roasted semiya mix

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    Bring it to boil

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

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    Mix well

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    Pour in thin coconut milk

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    add in cardamom powder

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    Mix well

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    Add in thick coconut milk

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    Switch off the flame

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

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    Fry them in ghee
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    Pour the golden coconut in the payasam

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    Mix well

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    Enjoy

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. kebhari

      at

      I love the recipes you're creating.

      Reply
    2. Hamaree Rasoi

      at

      Delicious and refreshing payasam. Wonderfully prepared.
      Deepa

      Reply
    3. Anu Shoj

      at

      very nice and flavor packed payasam...

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      Reply
    4. Shanthi

      at

      wonderful and delicious

      Reply
    5. revathi

      at

      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.

      Revathi

      Reply
    6. Mona

      at

      Thanks for this recipe!! It came out really well and my husband loved it!!! 🙂

      Reply

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    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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