Semiya javarisi payasam

This semiya (vermicelli) javarisi (sago) payasam(kheer) made with just four ingredients. This payasam is the ultimate dessert for special occasions, festivals and also for family get together. Like the kesari and halwa we add a good quantity of sugar for this payasam. My favourite sagos for this payasam are the very tiny sagos which can be easily cooked with vermicelli. You can use any variety as you wish. For best results, I suggest to pressure cook the roasted vermicellis and the sagos just for 1 whistle. In the payasam, the sagos must look like individual balls and vermicellis must not stick to each other. Now let's see how to prepare this payasam with step by step photos.


How to prepare Semiya(Vermicelli) javarisi(sago) payasam(kheer)



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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup vermicelli
  • 1/8 cup  sagos
  • 1.5  cups sugar
  • 400 ml boiled milk
  • 10 cashew nuts
  • 1/2 tsp cardamom powder
  • 1 tbsp ghee
Cooking Directions
  1. Heat a tsp of ghee in a pan and roast the vermicelli. Turn off the heat and add the sagos.
  2. Take a small pressure cooker or pan and add the roasted vermicellis and sagos. Add 1.5 cups of water and pressure cook for 1 whistle.
  3. Take a kadai or thick vessel and add the sugar. Add 1/4 cup of water and dissolve the sugar.
  4. Bring to a boil over medium heat. Stir to dissolve the sugar.
  5. Add the cooked vermicelli to this sugar syrup and mix them well.
  6. When they are combined well with the sugar, add the cardamom powder. In the meantime fry the cashew nuts in the ghee.
  7. Now add the milk and allow them to boil on low heat for about 10 minutes. When the payasam gets thick add the roasted cashew nuts and turn off the heat.

Semiya Javarisi Payasam with step by step photos 


Heat a tsp of ghee in a pan and roast the vermicelli. Roast them until it turns light brown in colour.

Turn off the heat and add the sagos. Keep it in the heat for a few minutes. No need to fry the sagos. 

Take a small pressure cooker or pan and add the roasted vermicellis and sagos. Add 1.5 cups of water and pressure cook for 1 whistle. After 1 whistle, turn off the heat. (If you are cooking in open vessel, soak the sagos for 20 minutes and cook along with the vermicelli for 20 to 25 minutes).


Take a kadai or thick vessel and add the sugar. Add 1/4 cup of water and dissolve the sugar. 

In the meantime, open the cooker and check the vermicellis and sagos are cooked well. 


Add this cooked vermicelli to the sugar syrup and mix them well.


When they are combined well with the sugar and gets thick, add the cardamom powder.



In the meantime fry the cashew nuts in the ghee. You can also add raisins.


Now add the milk and allow them to boil on low heat for about 10 minutes.



When the payasam gets thick add the roasted cashew nuts and turn off the heat.

Serve it hot and enjoy this payasam with your family and friends. This payasam tastes good if served on the plantain leaf with appalam and sweet boondhis. 



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