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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.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
servings
Calories:
1221
kcal
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.
Video
Nutrition
Serving:
1
servings
|
Calories:
1221
kcal
|
Carbohydrates:
189
g
|
Protein:
9
g
|
Fat:
48
g
|
Saturated Fat:
38
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
261
mg
|
Potassium:
460
mg
|
Fiber:
3
g
|
Sugar:
77
g
|
Vitamin C:
2
mg
|
Calcium:
87
mg
|
Iron:
8
mg
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