Thengai Paal Semiya Payasam Recipe

Pin

Semiya Payasam Recipe (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.

About Semiya Payasam Recipe (with jaggery)

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.

Ingredients for Semiya Payasam Recipe (with jaggery)

• 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 tbsp
• Cashews - 2 tblspn
• Sultanas / Kishmish - 2 tbsp
• Coconut - 3 tbsp chopped into small pieces
• Cardamom Powder / Yelakai Podi - 1 tsp
• Water - 3 cup + more as needed

Pin

How to Make Semiya Payasam Recipe (with jaggery)

1. Start by making coconut milk. Click here for recipe.
2. Now make jaggery water. Take jaggery and 1 cup of water in a sauce pan and melt it.
3. Once it is melted, strain it through a sieve. Set aside till use.
4. Now heat 1 tbsp of ghee. Fry cashews and raisans in it till golden.
5. Remove them to a plate and set aside till use.
6. Now in the remaining ghee. Add in semiya and sago. Fry this for a min.
7. Meanwhile boil 3 cups of water. Once it reaches boil. Pour this water in the semiya mixture and mix well.
8. 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.
9. Now add in jaggery water and mix well. Cook it for couple of mins.
10. Add in thin coconut milk and mix well. Add in cardamom powder and bring everything to a boil.
11. Now turn off the heat and add in thick coconut milk, fried cashews and raisans.
12. Heat 1 tbsp of ghee and fry the coconut pieces till golden. Once it reaches that point pour everything into the payasam.
13. Mix well.
14. Serve.

Pin

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Pin

Semiya Payasam Recipe (with Jaggery & Coconut Milk)

Thengai Paal Semiya Payasam recipe with step by step pictures. This recipe is very famous in South Indian traditional Indian festivals.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dessert

Cuisine Indian

Servings 4 servings

Calories 1221 kcal

Ingredients

  

1x2x3x

• ▢ 2 cup Vermicelli broken
• ▢ ¼ cup Sago
• ▢ 2 cups Thin Coconut Milk
• ▢ 1 cup Thick Coconut Milk
• ▢ 1.5 cup Jaggery packed
• ▢ 2 tbsp Ghee
• ▢ 2 tbsp Cashews
• ▢ 2 tbsp Sultanas / Kishmish
• ▢ 3 tbsp Coconut chopped into small pieces
• ▢ 1 tsp Cardamom Powder
• ▢ 3 cup Water + more as needed

Instructions

 

• ▢
  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.

Video

https://www.youtube.com/watch?v=Yo_KELpgZcE

Nutrition Facts

Semiya Payasam Recipe (with Jaggery & Coconut Milk)

Amount Per Serving (1 servings)

Calories 1221 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 38g238%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 19mg6%

Sodium 261mg11%

Potassium 460mg13%

Carbohydrates 189g63%

Fiber 3g13%

Sugar 77g86%

Protein 9g18%

Vitamin C 2mg2%

Calcium 87mg9%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword payasam recipes, Thengai Paal Semiya Payasam Recipe

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

Cook ModePrevent your screen from going dark

Semiya Payasam Recipe with Jaggery Step by Step

Pin

Start by making coconut milk..