Semiya Javvarisi Payasam Recipe | Vermicelli Sago Kheer
Semiya javvarisi payasam
Servings 0
Ingredients
- Semiya/vermicelli ¼ cup
- Sago/sabudana ¼ cup
- Sugar 4 tbsp
- Ghee 1 tbsp
- Cashews 7-8
- Cardamom powder 1.5 tsp
- Milk 1 cup
- Water 1.5 cups
Instructions
- Boil hot water and add sago. Allow it to soak for 15 to 30 minutes.
- Heat ghee in a pan and add cashews to it.
- Fry them till golden and remove them on a plate.
- Then add semiya and fry them till golden.
- Then add water and soaked sago to it.
- Allow it to cook. Once it is half cooked, add the milk.
- Allow it to boil for 3-4 minutes till semiya and sago are cooked.
- Then add sugar and cardamom powder to it and mix.
- Finally, add the roasted nuts and switch off the flame.
- 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.