Kerala Semiya Sarkara Payasam Vermicelli


  • Vermicelli – 2 cup
  • Greated coconut – 1 ½ cup
  • Jaggary – 1 cup
  • Cardamom -= 3 nos
  • Cashew nut – 250 grm
  • Raisins -2 or 3 tsp
  • Water – 2 or 3cups


  •  Firstly we haveto takea pan add grated coconut and squeeze them well with neat hands ,then drain the
    thick coconut milk and set aside.
  • Again we have to continuing this same process by adding some water into the squeezed grated
    coconut pan and squeeze them well, drain thin coconut milk and keep aside .
  • Heat water in a pan add grated jaggery and boil them well.keepaside.
  • Then crush cardamom and keep aside.
  • Heat ghee in a pan add cashew nut and raisins ,fried them well and set aside.
  • Heat ghee in a heavy bottom pan add vermicelli ,roasted for some minutes.
  • Then pour accurate quantity of water and cook them well.
  • Add filtered jaggery water into the pan and boil them well.
  • Add thin coconut milk and mix them welland boil them well.
  • Then add crushed cardamom powder and thick coconut milk mix them well.
  • Remove from fire and keep aside.
  • Add fried cashew nut and raisins .
  • Then pour some melted ghee on the top , mix them well.
  • Serve and enjoy the tasty semiya sarkara payasam

Be the first to comment

Leave a Reply

Your email address will not be published.