Semiya Payasam | How to make payasam using jaggery | Seviyan Kheer Using Jaggery | Masterchefmom - Dapur Bunda

Hi Supermoms,

We celebrate small and big joys of life with a sweet dish. Poojas and festivals are incomplete without offering neivedyam/prashad of sweets. I usually make Kesari/Sooji Ka Halwa/ Sooji Ka Halwa Using Jaggery or different types of payasams/kheers for special occasions. These sweets/desserts come together quickly. I have shared a lot of payasam recipes before, do check them out too. 

Today I am sharing a healthier version of Vermicelli Kheer or the Semiya Payasam using jaggery. If you have had the previous experience of milk splitting when you add jaggery, don't worry. 

Just follow the steps I have shared to prepare this payasam. You can be confident that it will turn out perfect. Try out a small batch today!

Would love to hear your feedback. 

If you are Vegan, you can make this recipe using coconut milk or any nut milk of your choice. 

Semiya Payasam By Masterchefmom

Preparation time: 5 minutes

Cooking time: 25-30 minutes

1 cup = 250 ml cup

Serves: 6

Important Note : Use the same size cup to measure jaggery and semiya/vermicelli

Ingredients:

1/2 cup vermicelli/semiya (roasted vermicelli)

1/2 cup jaggery (powdered or grated)

750 ml milk ( adjust)

1 tablespoon ghee

15 cashew nuts

3-4 almonds

1 tsp pistachios(finely chopped)

10-12 raisins

1/4 tsp cardamom powder

15 strands saffron/kesar

For more cooking tips and detailed stepwise instructions, do watch my YouTube video below👇

Method:

1. Add jaggery to a sauce pan and add 1/2 cup water and place the pan over low flame and allow the jaggery syrup to thicken. Once the syrup thickens, switch off. 

Chef tip: This step will take ten minutes. No string consistency is required. So, in parallel, start the other steps in another burner. Do refer to my recipe video. This step saves a lot of time. 

2. While the jaggery syrup is thickening, place a wide kadai/pan over low flame and add ghee. 

3. Add cashew nuts, mix and add the raisins. 

4. Now add the roasted semiya/vermicelli .

Chef tip: Though I am using roasted vermicelli, double roasting makes the payasam even more tasty.

5. Mix well and roast till they turn flavourful.

Chef tip: Make sure to keep stirring the semiya to avoid burning of the ingredients. 

6. Add 1/2 cup water and mix well. The semiya will cook within minutes and absorb the water. 

7. Now, stir in the milk.

8. Add grated/slivered almonds, chopped pistachios , saffron strands and continue to cook till you get a thick and creamy mixture.

Chef tip: This texture is important for a tasty payasam. 

9. Remove the kadai/pan from the stove and then add the jaggery syrup. 

Mix well and our delicious Semiya Payasam is now ready to be served!

You can serve the payasam hot or refrigerate and serve it cold. Tastes yum both ways. 

Do try out this delicious payasam for your family and share your feedback with me. 

Happy Cooking!

With love,

Masterchefmom

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