Sunday, December 3, 2017

Semiya Payasam /Vermecilli Kheer adding Jaggery

 Semiya Payasam  /Vermecilli Kheer adding Jaggery 
  • Vermicelli - 100 gms 
  • Jaggery Powdered ..3/4 th cup adjust according to the sweetness . 
  • Water ..2 cup's 
  • Coconut Milk ..1 cup 
  • Cashew nuts - 8 - 10
  • Raisins -10 
  • Powdered Cardamom  - 1/2 tsp 
  • Ghee - 2 tsp for frying vermicelli n 2 tsp for frying the nuts . 
Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil water and 
 add the roasted vermicelli along with jaggery powder  and cook till it becomes soft n Jaggery melts n the raw smell of jaggery goes . 

Keep stirring continuously it to prevent it from burning.Add coconut Milk n give a quick boil . Switch off and add 
 cardamom powder to the mixture and garnish it with cashew nuts and raisins..

 serve hot or chilled .

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