Last Updated on October 23, 2021
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
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.
|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|
|Look at the sediments|
|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|
|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|
|Pour in thin coconut milk|
|add in cardamom powder|
|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|