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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 Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
2
Author:
Hari Chandana Ponnaluri
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
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.