Thengai Paal Semiya Payasam recipe with step by step pictures. Semiya Payasam recipe made with jaggery and coconut milk is very famous in South Indian traditional Indian festivals.
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
How to Make Semiya Payasam Recipe (with jaggery)
- 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 tbsp 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 everything to a boil.
- Now turn off the heat and add in thick coconut milk, fried cashews and raisans.
- Heat 1 tbsp of ghee and fry the coconut pieces till golden. Once it reaches that point pour everything into the payasam.
- Mix well.
- Serve.
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Semiya Payasam Recipe (with Jaggery & Coconut Milk)
Ingredients
- 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.
Semiya Payasam Recipe with Jaggery Step by Step
Start by making coconut milk.. |
Extract thick and thin coconut milk..RECIPE |
kebhari
I love the recipes you're creating.
Hamaree Rasoi
Delicious and refreshing payasam. Wonderfully prepared.
Deepa
Anu Shoj
very nice and flavor packed payasam...
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Shanthi
wonderful and delicious
revathi
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
Mona
Thanks for this recipe!! It came out really well and my husband loved it!!! 🙂