roasted semiya (vermicelli) – 1 ½ cup
finely chopped nendra pazham – 1 cup
coconut – 1 large
powdered jaggery – 3/4 cup
cardamom powder – 1/2 tsp
Roasted semiya, known as payasam or kheer semiya is available in super markets.
If it is not available, roast ordinary semiya in a little ghee and use.
These are a variety of bananas from Kerala. If they are not available, use any ripe but firm banana.
Extract 1 ½ cup 1st milk and 2 cup 2nd milk from the coconut.
Dissolve jaggery in 1/2 cup water and strain.
Cook Nendrapazham in 1/2 cup of 2nd milk till soft.
Cook semiya in the remaining 2nd coconut milk.
Add cooked nendrapazlam and jaggery liquid. Simmer for 2-3 minutes.
Add 1st coconut milk .When the kheer just begins to boil, remove from fire .
Add cardamom powder. Serve hot or cold.
If it becomes too thick when cooled, a little milk can be added to thin it down.
Note: Instead of extracting coconut milk, 2 packets of coconut milk can be used.
Dilute ½ packet with enough water to use in place of thin milk and use the rest as thick
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