Semiya Javvarisi Payasam - Vermicelli Sago Payasam

Vermicelli Sago Payasam (Semiya Javvarisi Payasam) is a delicious dessert which we prepare for lunch desert served usually after rasam recipe. This payasam recipe is usually prepared during festivals and during special occasions. Here I am giving you this recipe with step by step along with pictures.


Today I made this recipe using both semiya and javvarisi but we it can also be prepared with either semiya or javvarisi. You can simply skip any one and follow the same procedure.

Ingredients for Semiya Javvarisi Payasam: Vermicelli – 1/2 cup Javvarisi – 1/3  cup Milk – 3 cup Sugar – ½ cup Cardamom – 2 powdered Ghee – 2 tsp Cashew few Raisins few

Method:

• Soak javvarisi(sago) in water for 15 minutes and pressure cook it by adding water for 3 whistle or until cooked.
• Add ghee, fry cashew and raisins and keep aside.
• Using the same ghee, roast vermicelli until slight brown where nice aroma hints. If your vermicelli is roasted you can skip this step.
  
• After vermicelli is roasted add milk and allow to cook halfway (allowing to cook fully will make the vermicelli very soft).
• Then add cooked sago to this half cooked vermicelli and mix well.
• In the mean time in a pan add sugar, add water until sugar gets immersed and keep it in medium flame.
  

•  The sugar will first get dissolved in water and will start to boil, keep stirring constantly until sugar gets completely dissolved and syrup thickens (allow to thicken until it coats the back of the spoon slightly).
• Add this sugar syrup into the sago vermicelli mixture and mix well. Allow in the flame for another two minutes so that all the ingredients will get incorporated. Add cardamom powder.
  
  
• Add condensed milk if you want rich payasam (optional). Keep the flame for a minute and switch off. Serve warm.
  
  

Note:

• I usually pressure cook sago, you can directly cook it by increasing the soak time to 45 minutes and cook in the  flame by adding water in the pan until the sago becomes transparent and cooked. 
• Adding condensed milk is purely optional. Instead of condensed milk you can add evaporated milk (reducing milk quantity to half by keeping it in a medium flame).
• After payasam cooled it will thicken so before serving add milk and dilute according to the consistency you required, heat and serve.
• You can directly add the sugar to the payasam without preparing sugar syrup. Preparing and adding sugar syrup will improve the taste. 
• Sugar can be adjusted according to your preference.