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Ragi Semiya Payasam

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Rafeeda

Ingredients

  • 1 tsp ghee
  • 250 gm pack ragi semiya finger millet vermicelli
  • 500 ml water
  • 1 liter milk
  • 1 tsp cardamom powder
  • A pinch nutmeg powder
  • 500 ml thin coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • FOR GARNISHING:
  • 2 tbsp ghee
  • 4 tbsp mixed nuts chopped coarsely (I took cashews, almonds, pistas)
  • 2 tbsp raisins

Instructions

  • Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat.
  • Add the water and cook till the water is absorbed in by the semiya.
  • Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil.
  • Cook on low heat for 15 minutes, stirring occasionally.
  • Add in the coconut milk and cook till it boils. The payasam will start to thicken.
  • Add the sugar and salt and cook for a further 5 minutes. Switch off.
  • Heat ghee in a kadai. Fry the nuts and then puff up the raisins.
  • Put into the payasam and mix well. Serve warm or cold!

Notes

The payasam tends to thicken as it sits. Add boiling water till the correct consistency is reached. Do not add water and cook, otherwise the vermicelli may get all mashed up.