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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
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 1221kcal

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: 1servings | Calories: 1221kcal | Carbohydrates: 189g | Protein: 9g | Fat: 48g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 261mg | Potassium: 460mg | Fiber: 3g | Sugar: 77g | Vitamin C: 2mg | Calcium: 87mg | Iron: 8mg
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