Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer

Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer

Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer recipe with step-by-step pictures and instructions. Semiya javvarisi payasam is an easy and quick payasam made with semiya, sago, milk, and sugar. One of the quick desserts which can be made in 20 minutes. You can enjoy them warm as well as cold.

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When we have sudden guests coming for lunch, Semiya Payasam, sago payasam, or a combination of both is most commonly made in our home. As my hubby is not fond of sweets, I always make payasam when I have guests or festivals only. No need to soak sago for a long time. I always soak in hot water for 15 to 30 minutes.

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SHHH COOKING SECRETLY CHALLENGE

Challenge for this month in Shhh Secretly cooking challenge FB group is warm desserts suggested by Rafeeda. I have bookmarked her tempting fudge brownie pie to try soon. My partner for this month is Pavani who blogs at pavaniskitchen. Check mouthwatering Semiya Kesari and many more interesting recipes from her blog. I gave her ghee and cardamom and she made carrot halwa . She gave me sugar and Sago as secret ingredients and I made this simple vermicelli sago kheer.

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Do try and let me know your feedback. You can also try the below recipes

Carrot Kheer

Rasgulla

Coconut Ladoo

Coconut Burfi

Corn Flour Halwa

Basundi

Rasmalai

Paal kova

Aval Payasam

Rabri 

 

Serves 2-3

0

Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer

Semiya javvarisi payasam

30 minPrep Time

20 minCook Time

50 minTotal Time

Recipe Image
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5 based on 12 review(s)

Ingredients

  • Semiya/vermicelli 1/4 cup
  • Sago/sabudana 1/4 cup
  • Sugar 4 tbsp
  • Ghee 1 tbsp
  • Cashews 7-8
  • Cardamom powder 1.5 tsp
  • Milk 1 cup
  • Water 1.5 cups

Instructions

  1. Boil hot water and add sago. Allow it to soak for 15 to 30 minutes.
  2. Heat ghee in a pan and add cashews to it.
  3. Fry them till golden and remove them on a plate.
  4. Then add semiya and fry them till golden.
  5. Then add water and soaked sago to it.
  6. Allow it to cook. Once it is half cooked, add the milk.
  7. Allow it to boil for 3-4 minutes till semiya and sago are cooked.
  8. Then add sugar and cardamom powder to it and mix.
  9. Finally, add the roasted nuts and switch off the flame.
  10. Delicious semiya javvarisi payasam is ready.

Notes

Payasam will get thicker after some time. So make it watery if you are planning to serve later.

You can use raisins along with cashews.

Allow it to cook in water and then add milk.

If it gets thicker, you can add some boiled milk to adjust consistency while serving.

Adjust the sugar according to your taste and preference.

Since we soak sago in hot water, it gets cooked faster along with semiya.

You can cook them separately and add too if your sago is taking time to cook. But I always find this easier to cook together.

You can use condensed milk to make it more creamy and rich.

Reduce the quantity of sugar if you are using condensed milk.

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How to make Semiya Javvarisi Payasam with step by step pictures

Boil hot water and add sago. Allow it to soak for 15 to 30 minutes.

semiya_javvarisi_payasam - 145191790_601297794053811_7667128158474609763_n

Heat ghee in a pan and add cashews to it.

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Fry them till golden and remove them on a plate.

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Then add semiya and fry them till golden.

semiya_javvarisi_payasam - 145160176_445895356757328_8483182838305990297_n

Then add water and soaked sago to it.

semiya_javvarisi_payasam - 145166515_742202943079032_6457314466615674412_n

Allow it to cook. Once it is half cooked, add the milk.

semiya_javvarisi_payasam - 145225843_128942869081031_1590618964309806794_n

Allow it to boil for 3-4 minutes till semiya and sago are cooked.

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Then add sugar and cardamom powder to it and mixsemiya_javvarisi_payasam - 146115228_168695971684021_543948067204570688_n

Finally, add the roasted nuts and switch off the flame.

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Delicious semiya javvarisi payasam is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share pictures of the recipe with hashtag #namscorner on Instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram, TwitterPinterestor subscribe to get regular updates on your mailbox.




14 thoughts on “Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer”

  • We love both sago kheer and vermicelli kheer , never tried making them together though. Your kheer looks very delicious and I would love trying out this combo together in a kheer.
  • Umma always makes semiya payasam with sago in it. It gives it a nice thickness and makes it absolutely delicious... I am craving for a bowl now...
  • Narmadha, your Semiya Javvarisi Payasam has given me an idea how to use up the small amount of vermicelli I have left. Such a different kind of payasam, using both sago and vermicelli. Its a must try recipe.
  • I make this sago kheer and vermicelli, but never made a combination of both. This looks like the best of both and absolutely delicious and rich.
  • This kheer is my mom's favorite, she use to prepare it regularly in our childhood. I like the taste of sago in this kheer, Adding sabudana gives good creamy texture to kheer, loved the way you explained with step by step pics..
  • Sago semiya is one of my favourite payasam. Both my mom and MIL makes the best payasam using sago. I loved your payasam and it looks so delicious with the right consistency.
  • Semiya payasam with sabudana looks awesome. Never tasted vermicelli kheer with sabudana. Its new to me. I can imagine the divine taste. I will try your version next time.
  • Wow! I love the semiya javvarisi payasam! There was s time when I refused to add sago to my payasam but when I make it now i add it liberally. Looks yummy
  • Being the working ones, half the festivals are lost in the run for work. these quick semiya payasams are the ones I manage to make on the festival days for naivedyams. I have never added sago. I will add that too from now, looks good and easy to do.
  • I make Vermicelli kheer so often it's regular dessert in my house.. never added sago to it.. looks so delectable and delish dessert that we can make for prasad or when guests come over.

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