Ingredients
(Serves 4-6):
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.
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Cook:
Chandri
Bhat
Try-out our other recipes:
. Bele
Gasagasa Payasa
. Chocolate
Cereal Diyas
. Creamy
Hot Chocolate
. Pal
Payasam
. Semiya
and Banana Kheer |
Method:
1. Extract 1 ½ cup 1st milk and 2 cup 2nd milk
from the coconut.
2. Dissolve jaggery in 1/2 cup water and strain.
3. Cook Nendrapazham in 1/2 cup of 2nd milk till soft.
4. 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.
5. 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 milk. |
