A semi-liquid, semi-thick south Indian dish prepared of toasted vermicelli, jaggery, coconut milk, and spices. With this recipe, learn how simple it is to prepare Semiya Pradhaman at home. Serve it cold as a dessert or warm as a sweet dish for lunch. It can be offered as a welcome meal at events and parties.

Ingredients to make Semiya Pradaman / Semiya Payasam
Vermicelli - 1.5 cups
Jaggery Liquid - 2 cups
Thick Coconut Milk - 200ml
Thin Coconut Milk - 500ml
Coconut - 1
Ghee - 2 tbsp
Water - 2 cups
Cardamom Powder - 1 tsp
Dry Ginger Powder - 1 tsp
Nuts and Raisins fried in ghee

Method to make Semiya Pradaman / Semiya Payasam
1. To make thick coconut milk add 200ml water into grated coconut and blend. Squeeze and Strain it to take out the milk.
2. Into the same coconut add more water and repeat the same process to take out thin coconut milk.
3. In a pan add ghee and roast vermicelli.
4. Add water and cook the vermicelli 80 percent.
5. Add the jaggery liquid and thin coconut milk and cook it completely.
6. Add cardamom powder and ginger powder and add thick coconut milk and when it heats up turn off the flame.
7. Add fried nuts and raisins and Enjoy.

If you are looking for more payasam recipes here are some:
Pasta Kheer : [ Ссылка ]
Parippu Payasam : [ Ссылка ]

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