Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

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