Vermicelli Coconut Milk Payasam Recipe – Semiya Payasam with Jaggery & Coconut Milk – Ugadi Special Recipes

Semiya Coconut Milk Payasam Recipe – An Indian dessert prepared with vermicelli, coconut milk and jaggery.

Payasam or Kheer is a traditional Indian pudding and commonly made for any occasion or festival. Kheer can be made with different types of ingredients like rice, vermicelli, semolina, wheat, sugar, jaggery, milk or coconut milk. Vermicelli Kheer is one of the easiest among them all. I have already posted the Vermicelli Kheer / Semiya Payasam Recipe and today’s recipe is another variation of making semiya payasam with jaggery and coconut milk.

For more traditional festival recipes, here’s a complete list of Ugadi Recipes

Semiya Coconut Milk Payasam Recipe:

Print Recipe

Semiya Coconut Milk Payasam

How to Make Indian Vermicelli Kheer or Payasam with coconut milk and jaggery. Full recipe with step by step photos and video. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Cuisine: Indian

Servings: 2

Author: Hari Chandana Ponnaluri

Ingredients

• 1/2 cup Vermicelli
• 1/2 cup Jaggery
• 1 cup Water
• 1 cup Coconut Milk
• 1.5 tbsp Ghee
• 1/2 tsp Cardamom Powder
• Cashews as needed
• Raisins as needed

Instructions

• Heat ghee in a pan and fry the cashews until golden color. Then add the raisins and fry until plumps up. Take them out of the pan and set aside.
• In the same pan, add and roast the vermicelli on a low – medium flame till they change color to light golden brown color.
• Add one cup of boiling water to the roasted vermicelli. Cover with a lid and let it cook for 5 minutes or until soft.
• Add the powdered jaggery and cardamom powder to the cooked vermicelli and combine. Let the jaggery dissolves completely.
• Turn off the flame. Add the coconut milk and mix until well combined. Add the fried cashews and raisins and mix.
• Serve warm or chilled.

Notes

Do not heat the payasam after adding coconut milk. 

You can also use almonds if you want.

How to Make Semiya Coconut Milk Payasam Recipe Video:

Vermicelli Coconut Milk Kheer Recipe with Step by Step Photos:

• In the same pan, add and roast the vermicelli on a low – medium flame till they change color to light golden brown color. Fry continuously to roast them evenly.

• Add one cup of boiling water to the roasted vermicelli. Cover with a lid and let it cook for 5 minutes or until soft over a medium-low flame.

• Once the vermicelli is fully cooked, add the powdered jaggery and cardamom powder to it and combine. Let the jaggery dissolves completely.
• Turn off the flame. Add the coconut milk and mix until well combined. Do not heat the payasam after adding coconut milk. Add the fried cashews and raisins and mix well.
• Serve warm or chilled.