Vermicelli and Sago Payasam - Semiya Javvarisi Payasam
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
"Sago and Vermicelli Payasam: Mastering the Art of a Decadent Delight!"
Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions
Vermicelli and Sago Payasam, a delightful fusion of textures and flavours, is a beloved dessert in Indian cuisine. Combining the delicate strands of vermicelli with the chewy tapioca pearls (sago), this creamy pudding is a treat for the senses. Whether served hot or cold, this Sweet Vermicelli Pudding is certain to evoke feelings of comfort and satisfaction.
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
But let me tell you about Sheer Khurma, a distant relative from Persian cuisine that holds a special place in our hearts. While it may resemble Seviyan Kheer or our very own Semiya Payasam at first glance, it's the rich, velvety texture and the abundance of dry fruits and nuts that set it apart. Each spoonful is a symphony of flavours, delicately laced with the enchanting essence of rose water and kewra.
So here's to the timeless traditions and cherished memories that make every bite of Vermicelli and Sago Payasam a journey back to the warmth of home and the love of family. Join me in savouring the richness of South Indian flavours and the sweetness of shared moments, one spoonful at a time.
Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3–4
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 20–30 Minutes
"Savour the Sweet Symphony: Exploring the Richness of Sago and Vermicelli Payasam"
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
Ingredients:
For Cooking Tapioca Pearls/Sago/Javvarisi:
1/3 Cup Tapioca Pearls/Sago/Javvarisi1 Tablespoon Ghee
1 Cup of Water
A Pinch of Salt
For Vermicelli & Sago Payasam:
1/4 Cup Vermicelli/Semiya2 Cups Milk
1/2 Cup Milkmaid/Condensed Milk
10-12 Cashew Nuts
10–12 Raisins
1 Tablespoon Ghee
3–4 Pods of Cardamoms
1 Tablespoon of Sugar
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
Method:
For Cooking Tapioca Pearls/Sago/Javvarisi:
- In a pressure cooker or heavy-bottomed pan, heat some ghee & roast the tapioca pearls/sago/javvarisi in ghee on very low flame until they start to pop, stirring consistently.
- Add 1 cup of water and a pinch of salt to the roasted tapioca pearls/sago/javvarisi. Pressure-cook for 2 whistles on high flame, then reduce the flame and cook for another 3–4 whistles. Allow pressure to release naturally.
- Once tapioca pearls/sago/javvarisi are cooked, drain any excess water and set aside.
For Semiya & Javvarisi Payasam:
- Heat 1 tablespoon of ghee in a pan and roast the cashew nuts on a low flame until they turn light golden brown. Remove and set aside.
- Fry the raisins in the remaining ghee until they plump up. Remove and set aside.
- Meanwhile, in another pan heat some ghee and roast the vermicelli on a low flame until it becomes golden brown, stirring continuously.
- Pour in the milk and allow it to boil, stirring frequently. Once the vermicelli turns soft and cooked, add in the cooked Sago and mix well until well combined.
- Boil this on a low flame for a few minutes. Add condensed milk and mix well.
- Grind cardamom pods with sugar into a fine powder and add it to the payasam mixture.
- Let it boil on a very low flame for about 5–10 minutes, stirring frequently.
- Switch off the flame once it reaches the desired consistency.
- Garnish with roasted cashew nuts and raisins or any dry fruits and nuts of your choice.
- Serve Vermicelli and Sago Payasam hot or cold.
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
Homemade Payasam Tips & Notes:
- Be careful not to burn the vermicelli and tapioca pearls/sago/javvarisi while roasting.
- Stir continuously while roasting to ensure even cooking.
- Adjust the amount of condensed milk and sugar to suit your taste preferences.
- Stir the payasam frequently while cooking to prevent sticking.
- You can garnish the payasam with your favourite nuts and dry fruits.
- Grinding cardamoms along with sugar ensures a finely ground powder.
- The payasam tends to thicken upon cooling; adjust consistency by adding more milk if needed.
- It can be refrigerated and served chilled as well.
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
Vermicelli and Sago Payasam is a delightful combination of textures and flavours that is sure to please everyone. With its simple yet indulgent ingredients and easy preparation, it's a perfect dessert for any occasion. Whether enjoyed hot on a cold day or chilled during the summer, this classic Indian pudding is sure to become a favourite in your home.
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