Monday, August 3, 2015

Javvarisi Semiya Payasam - Vermicelli Sago Kheer Recipe

Javvarisi Semiya Payasam
Semiya Payasam is my favorite but only next to Sago Payasam. Nowadays mittu is fond of sago payasam she calls it balls payasam :) Lately I am having a great liking towards payasam made with jaggery than sugar so wanted to try this combo of Javvarisi Semiya Payasam with jaggery.I made this payasam long back and it was sitting in my drafts waiting to get attention, as its Aadi 18 today thought to post this easy payasam.

Javvarisi Semiya Payasam

Javvarisi Semiya Payasam

Preparation Time:10 mins | Processing Time : 20 mins | Serves:2
Recipe Category: Sweet | Recipe Cuisine: Indian

Sago - 1/3 cup
Vermicelli - 1/2 cup
Crushed Jaggery - 1 cup, Water - 3/4 cup
Full Cream Milk - 2 cups
Ghee - 2 tsp
Water - as required to cook sago and vermicelli
Cardamom powder - 1/4 tsp
Cashews - 8 broken
Raisins - 1 tbsp

Method:

  1. Soak jaggery in warm water, crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
    How to make Jaggery Syrup
  2. Soak sago for atleast 2 hours, just sprinkle water don't add more.Drain water, rinse sago well and cook in water(till immersing level).Cook till the sago pearls turn transparent.Drain and set aside.
    How to make Sago Vermicelli Kheer - Step1
  3. In a pan roast vermicelli till golden,Then 1 cup water and cook till it gets cooked to soft texture.
    How to make Sago Vermicelli Kheer - Step2
  4. Take both cooked sago and vermicelli in a pan.Add jaggery syrup and heat it up.Cook for 3-5mins in low flame.Then add cardamom powder.
    How to make Sago Vermicelli Kheer - Step3
  5. Switch off and let it cool down.Meanwhile fry cashews and raisins till golden brown.Boil milk and set aside to cool.
    How to make Sago Vermicelli Kheer - Step4
  6. Once milk is cooled down add it to jaggery mixture and mix well.Finally add ghee fried cashews,raisins and mix well.This step can be done off the stove to avoid curdling.
    How to make Sago Vermicelli Kheer - Step5
Serve hot / warm!
Javvarisi Semiya Payasam

My Notes:

  • Soaking sago helps in easy and fast cooking.But if you are using the nylon variety sago no need to soak.
  • The quantity of sago and vermicelli depends on your liking.
  • When milk is added to hot jaggery syrup there are chances for curdling so I make sure to cool down a bit then add it.Else you can keep the flame in low then add milk.
  • I used full cream milk so did'nt reduce it further.If you feel your milk is little runny then let it simmer to make it thick and creamy.
Javvarisi Semiya Payasam


Written by: SHARMILEE J

4 comments:

  1. Looks yummy....

    My eyes r on ur golden color vessel. From where did u get it

    Can we cook semiya n sago together?

    ReplyDelete
    Replies
    1. I got it from a near by shop....Both takes different time to cook so I cooked them separately...You can try cooking them together

      Delete
  2. Excellent!!! Your recipes are really good. Thanks for sharing.

    ReplyDelete
  3. Hi Sharmi, such an awesome receipt. I tried this today and it came out really fantastic. off late I was just thinking about some sweet receipe with jaggery and this is my destiny..

    It tasted awesome, i used heavy whipping cream instead milk. As i had some left and wanted to use it. Whipping cream gave creamy texture, similar to milk maid mix.

    ReplyDelete


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