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-. .........:) :)