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.
- 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
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.
Do not heat the payasam after adding coconut milk.
You can also use almonds if you want.