Step 1:- Heat a teaspoon of ghee and "roast "
1/4 cup of raisins , and 1/4 cup of cashew nuts
Step 2- In the same pan roast 2 1/2 cups of vermicelli , until it gets golden in color .
now add cardamom powder ( 1/2 teaspoon ) and javithri powder ( 1/2 teaspoon ) , combine well .
Now add the jaggery/ sarkkara paani ( 1 1/2 cup ) ,
and hot water ( 2 cup ) and cook for 15 minutes on medium flame.
Now add the fried raisins and cashews ( Step 1 )
Add more cardamom powder and javithri powder IF NEEDED !!
Now add a tea spoon of ghee , combine well .
Now add a cup of thick coconut milk , and cook for another 2 minutes on low flame .
Now add a pinch of salt and a teaspoon of white sugar ..... Combine well...
Add more water ( hot water ) if the payasam is too thick .
Step 3:- Vermicelli/ Semiya - Jaggery Paysam is ready ........Enjoy .......... JA-Mathew-. .........:) :)
