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    Home » Recipes » sweets

    Last Updated: July 17, 2020 | First Published on: April 7, 2016 by Hari Chandana Ponnaluri

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

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

    How to make semiya coconut milk payasam recipe for naivedyam

    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.

    Few More Payasam Recipes:

    1. Sabudana Kheer
    2. Saggubiyyam Kobbari Payasam
    3. Wheat Rava Coconut Payasam
    4. Kobbari Payasam
    5. Senagapappu Payasam
    6. Rava Payasam
    7. Chenna ki kheer

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

    Semiya Coconut Milk Payasam Recipe:

    Semiya Coconut Milk Payasam

    Hari Chandana Ponnaluri
    How to Make Indian Vermicelli Kheer or Payasam with coconut milk and jaggery. Full recipe with step by step photos and video. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 2

    Ingredients
      

    • ½ cup Vermicelli
    • ½ cup Jaggery
    • 1 cup Water
    • 1 cup Coconut Milk
    • 1.5 tbsp Ghee
    • ½ tsp Cardamom Powder
    • Cashews as needed
    • Raisins as needed
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    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.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    How to Make Semiya Coconut Milk Payasam Recipe Video:

    YouTube video

    Vermicelli Coconut Milk Kheer Recipe with Step by Step Photos:

    • 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 keep it aside. You can also use almonds if you want.
    • 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.
    You might also like to check these recipes:
    • Menthi Kura Pappu
    • Pala Thalikalu
    • Kanchipuram Upma 
    • Gujrati Methi Na Gota
    • Saag Aloo Recipe
    • Pesara Garelu
    • Bellam Paramannam

    More sweets

    • Sugar Plums
    • Cream Cheese Mints
    • Biscoff Truffles
    • Chocolate Covered Pretzels
    89 shares

    Reader Interactions

    Comments

    1. The Happie Friends Potpourricorner says

      April 13, 2016 at 4:30 pm

      Looks delicious Chandana !!

      Reply
    2. Spyran Retail says

      May 04, 2016 at 11:25 am

      Nice Recipe!!

      Reply
    3. pravzz says

      May 24, 2016 at 11:09 am

      Hey there. This is a lovely recipe. Thanks for sharing! 🙂

      Reply

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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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