Ingredients for Semiya + Aval Payasam:
1. Vermicelli – 100 gm
2. Rice flakes (white) – 50 gm
3. Jaggery – 400 gm
4. Coconut – 5
5. Ghee – 50 gm
6. Cumin powder – 25 gm
How to prepare Semiya + Aval Payasam?
1. Extract 1 cup of 1st milk from the coconut and 2 litres of the second milk.
2. Fry vermicelli till it turns red.
3. Fry rice flakes separately till they become dry.
4. Heat jaggery in another thick-bottomed pan or urli, melt it and extract the solution.
5. In the same pan, cook vermicelli, adding sufficient water.
6. When it is almost done, add the jaggery solution and extract the second batch of coconut milk.
7. Allow the contents to boil well and sprinkle rice flakes.
8. Boil your payasam till it thickens.
9. Put of the flame, add ghee and first extract coconut milk.
10. Mix your payasam and add cumin powder.
Note: If you overcook rice flakes in this payasam, it may turn too thick.
Courtesy: Grahalakshmi Magazine, 2017 August 16-31
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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