Vermicelli With Palm Jaggery Payasam or Kheer

Preparation time
60 mins
Cooking time
30 mins
Difficulty
easy
Serves
4 people
Meal course
Dessert
Posted by
Posted on
2 Tbsp
Ghee
1/4 cup
coconut pieces (small in size)
15 medium
Raisins (kishmish)
10 medium
Cashew nuts (kaju)
1/4 Tsp
Cardamom powder (ilaichi)
50 grams
Sago
1 cup
Moong dhal
1/2 cup
Vermicelli(seviyan/semiya).
2 cup
second and third milk (thin in consistency)
1 cup
coconut milk (Thick in consistency)
Vermicelli With Palm Jaggery Payasam or Kheer

Vermicelli is one of the most common dessert ingredient in South India. For Sago, Soak it with little water for half an hour. For Jaggery, boil it with required water and make it as a syrup.

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Sheik Mathar is a talented veteran from Hotel Management & Catering domain and happens to be a food photographer with eye for detail. He wants to be a philanthropist and would like to work for humanitarian causes.

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  1. Cook moong dhal with the required water and allow it to cook well till get it mashed well.
  2. Now heat 2 tablespoon ghee in a pan on medium flame.
  3. Add cashew nuts,raisins,coconut pieces and fry till they get brown. Keep aside.
  4. Now add vermicelli in the same pan and roast on low flame till it light golden.
  5. Then add the roasted vermicelli with the cooked moong dhal.
  6. Then add the soaked sago.
  7. Now add 2 cups of thin consistency coconut milk and stir it well to get it all mixed and cooked well.
  8. Add the jaggery syrup and stir it well to get it cooked well.
  9. Stir continuously on low-medium flame for 12-15 minutes.
  10. Add the 1 cup of thick consistency coconut milk,roasted cashews,raisins, coconut pieces,ilaichi powder and cook it for 2 minutes with low flame.

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