Photograph of the finished Semiya payasam

India · Chè sợi mì nước cốt dừa mật thốt nốt

Semiya payasam

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Seviyan noodles Seviyan noodles 11.3 oz
  • Photograph of Coconut milk Coconut milk 6 cups
  • Photograph of Palm sugar Palm sugar 1.1 lb
  • Photograph of Ghee Ghee 4.9 oz
  • Photograph of Cashews Cashews 5.6 oz
  • Photograph of Raisins Raisins 4.9 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Shredded coconut Shredded coconut 7.1 oz

Method

  1. 1 Roast the noodles in ghee for 5 minutes until they turn golden brown.
  2. 2 Boil the palm sugar with water, then strain to remove the sediment.
  3. 3 Boil the noodles in boiling water for 5 minutes, then rinse with cold water to separate the strands.
  4. 4 This version is made with coconut milk and palm sugar syrup instead of cow's milk, so it has a fragrant coconut flavor.
  5. 5 Cook the noodles in the honey water for 8 minutes, then pour in the coconut milk and turn off the heat immediately.
  6. 6 Coconut milk will separate if heated for too long, so turn off the heat immediately after pouring it in.

With an appliance

  • Microwave 37 min

    Replace step 5: mix the boiled strands with the coconut milk in a deep bowl, cover loosely, and microwave at 700W for 5 minutes, stirring once at the 3rd minute; this is faster than cooking on the stovetop for 3 minutes, and the strands are less likely to break because there is no boiling. The coconut milk from steps 5–6 should only be poured after the microwave stops to prevent oil separation.

Start cooking