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Friday, October 21, 2016

Vermicelli / Semiya - Jaggery Payasam RECIPE#233









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-. .........:) :) 


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