Semiya Javarisi Payasam

Roasted Semiya/vermicili - 1/2 cup

Javarisi - 3 tablsp

Coconut milk - 1 1/2 cup

Jaggery - 3/4 cup

Cashews and raisins for garnishing

Water 1 cup

Ghee - 3 to 4 tablsp

Method

Add ghee in a pan and roast cashews and raisins.

Now add the roasted vermicili and sago/javarisi. 

Sauté for a min and add one cup water.

Allow it to boil for 5 min or until the semiya and Javarisi is soft.

Meanwhile add jaggery in another pan with little water and boil until the jaggery is dissolved. Turn off the heat and filter the jaggery water and keep.

Add this jaggery water to the semiya. Boil for around 15min. in slow to medium flame.

Turn off the flame and add coconut milk to it.

Mix gently and serve hot or cold.

Note :

If the you don't have roasted semiya, dry roast it before adding.