Semiya Payasam with Jaggery & Coconut milk

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My Huss is becoming more and more diet conscious day by day. It is a firm NO to refined sugar these days unless and until it is a yummy chocolate cake. Semiya Payasam is my all time favorite. I have been craving for this for quite some time. And when I brought up this with hubby, he was so adamant in using Jaggery instead of sugar. Better something than nothing and so I made this delicious kheer with jaggery.

~*What U Need*~
Semiya / Vermicelli – 100 gm
Javvarisi / Sago pearls - ¼ cup
Thick Coconut milk – 1 glass
Thin Coconut milk – 1 ¼ glass
Milk – 1 glass
Broken Cashews – ¼ cup
Raisins – ¼ cup
Ghee – 3 tbsp
Jaggery – 250 gms
Water – 1 glass

How I Made It
Crush the jaggery into pieces and heat it with some water. Once the jaggery has dissolved well, strain it to remove the impurities.
Add sago / javvarisi to water and heat it till the sago pearls cooks well or till each pearl turns glassy. This will take around 10 – 15 mins. After 5 mins, stir the mixture occasionally as it will tend to stick to the pan
When the sago pearls have cooked, add thin coconut milk and combine well.
When it starts to boil, add the vermicelli and allow to cook. Once the vermicelli has cooked add the jaggery syrup and mix well. Check for sweetness and if required add some more jaggery syrup.
Remember that we still have to add the thick coconut milk and hence make sure that the sweetness is slightly more than required. Allow to boil.
Add the thick coconut milk and heat for 2-3 minutes and then switch off the flame.

Heat ghee in a kadai. Add the broken cashews and raisins and sauté till golden brown and raisins have puffed up. Add this to the Payasam and give a stir.

Serve hot / chill. I however prefer the chilled version.

Points to remember:
# For 1 glass of semiya use ¼ glass of sago.
# Make sure that the Jaggery syrup is not too runny.
# After 5 mins of addition of sago pearls, stir the mixture occasionally as it will tend to stick to the pan

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