Semiya Payasam With Coconut Milk Recipe
Semiya Payasam With Coconut Milk Recipe is a delicious payasam recipe where rich coconut milk is simmered with jaggery and vermicelli, garnished with cashew nuts.
Semiya Payasam with Coconut Milk Recipe is a must try recipe for all the vegan lovers who would not want to miss on eating semiya payasam. This type of sweet pudding is very famous in the southern region of India, as this is the basic dessert found to be present in most of the traditional Indian festivals.
Serve the Semiya Payasam with Coconut Milk Recipe along with some Aama Vadai (Masala Paruppu Vadai) Recipe - Spiced Fried Lentil Fritters which is the classic complement for the payasam. Most often served at festival feast and meals at weddings as well.
If you are looking for more payasam recipes here are some:
5 M
30 M
35 M
4 Servings
Ingredients
- 1 cup Coconut milk
- 1/2 cup Semiya (Vermicelli) , roasted in ghee
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 tablespoon Jaggery
- 1/4 cup Water
- 2 tablespoon Cashew nuts , chopped
- 2 Saffron strands
How to make Semiya Payasam With Coconut Milk Recipe
We begin making the Semiya Payasam with Coconut Milk Recipe by heating a kadai on medium-low flame and roasting the semiya in ghee till it becomes golden brown. This will take about 3-4 minutes. Turn off the flame and set aside.
In another saucepan, heat the coconut milk, water and jaggery on medium flame, add in the semiya and bring to a single boil, reduce the flame keep stirring till it becomes thick.
You can add a pinch of salt. This will help in balancing the flavor.
After about 15-20 minutes, once the payasam is thick, add the chopped cashew nuts on top and sprinkle few saffron strands and serve.
Serve the Semiya Payasam with Coconut Milk Recipe along with some Aama Vadai (Masala Paruppu Vadai) Recipe - Spiced Fried Lentil Fritters which is the classic complement for the payasam.
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