SAGO VERMICELLI PAYASAM/KHEER

Yum

I posted Sago vermicelli payasam to celebrate my first award moment… Have it my dear friends…



INGREDIENTS 

Sago (Javvarisi or sabhudana) - 1 cup
Roasted vermicelli - 1 cup
Coconut milk with cardamom - 1 cup
Sugar - 1 cup
Salt - a pinch
Ghee - 2 tsp
Raisins - few
Water - 2 cup



METHOD 


  • Heat one teaspoon of ghee in a pan and add sago and roast it and soak it in water for an hour and drain.




  • Boil 2 cups of water with a pinch of salt (to enhance the sweetness), when it starts boil add Sago and wait till cooks well.




  • Now add vermicelli and stir well and cook it for 2 minutes and switch off the flame.

  • Now add the sugar and mix well and cover with lid.

  • Heat a ghee in a pan and fried the raisins and pour into the payasam mixture.

  • Wait for sometime to cool down and add the coconut milk. (If we pour milk when its hot it will curdle.


  • Serve it hot or cold...



HAVE THIS SWEET SAGO VERMICELLI PAYASAM!!



Spicy Treats and Jagruthi's Cooking Odessey 




9 comments:

  1. i am craving for some payasam now. nicely done

    ReplyDelete
  2. I love this kheer a lot nice one

    ReplyDelete
  3. My all time fav, can have a bowl anytime.

    ReplyDelete
  4. Thanks for stopping by my blog! sago Kheer looks yum!

    ReplyDelete
  5. all time favorite payasam....drooling here :)

    ReplyDelete
  6. Quick and delicious payasam!

    ReplyDelete
  7. Nice recipe. Looks wonderful and delicious.

    ReplyDelete
  8. nice blog u have.thanx 4 dropping by..\

    If don`t mind-Just giving info- in the recipe index size of letters are 2 small n colour was light..Hope u observe..

    Thanx 4 d wishes...

    Maha

    ReplyDelete

Hi am so happy that you have spend your precious time to visit and comment on my recipes, happy to see your comments... if u have any critics and compliments about my blog please comment and do visit regularly and encouraging me!!!

Kindly appreciate you not to post comment with link back to your site/ event, such comment will not be published.

regards,
VIJI




 
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