|Ragi Semiya Payasam|
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
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.
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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