### TranslatedIngredients: 1 cup Coconut milk,1/2 cup Semiya (Vermicelli) - roasted in ghee,1 Cardamom (Elaichi) Pods/Seeds,2 tablespoon Jaggery,1/4 cup Water,2 tablespoon Cashew nuts - chopped,2 Saffron strands ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Semiya Payasam with Coconut Milk Recipe by heating a kadai on medium-low flame and roasting the semiya in ghee till it becomes golden brown. This will take about 3-4 minutes. Turn off the flame and set aside. In another saucepan, heat the coconut milk, water and jaggery on medium flame, add in the semiya and bring to a single boil, reduce the flame keep stirring till it becomes thick.You can add a pinch of salt. This will help in balancing the flavor.After about 15-20  minutes, once the payasam is thick, add the chopped cashew nuts on top and sprinkle few saffron strands and serve.  Serve the Semiya Payasam with Coconut Milk Recipe  along with some Aama Vadai (Masala Paruppu Vadai) Recipe - Spiced Fried Lentil Fritters which is the classic complement for the payasam.
