JAVVARISI SEMIYA PAAL PAYASAM I SAGO VERMICELLI MILK KHEER I EASY KHEER RECIPES

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sago-kheer-recipe

Semiya javarisi paal payasam/Sago Vermecelli Milk Kheer is an authentic recipe of South India, especially in Tamilnadu. The Tamil Cuisine will not fulfil without the paal payasam. Everyone makes in different method, but all will awesome in taste. The payasam with papads or medhu vadai are awesome combinations. Its my most favorite paal payasam.

javarisi-paal-payasam

Today we have prepared a special lunch for the Karthigai Deepam festival. Rice, sambhar, tomato rasam, medhu vada and the paal payasam with papads… The payasam is easy to make and delicious. 

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Category
Desserts
Cuisine
South Indian
Preparation Time
5 Minutes
Cooking Time
30 Minutes
Servings
 6-8
Source My Own

INGREDIENTS
Milk – 500 ml
Ghee – 1 Tsp + 1 Tbsp
Sago/Javvarisi – ½ Cup
Semiya/Vermicelli – 1 Cup
Cashew nuts – 10-12
Salt – A pinch
Cardamom powder – 1 Tsp  
Condensed milk – 2 Tbsp
Sugar – ¾ Cup

south-indian-milk-kheer


METHOD
  • Boil the milk with 1.5 cups of water for 15-20 minutes.
  • Heat ghee in a pan; add sago roast it for 2-3 minutes on medium flame and transfer into a bowl.

paal-payasam
  • In the same pan roast the vermicelli for 2-3 minutes on medium flame and transfer into a bowl.
  • Add 1 Tbsp of ghee in the same pan, roast it till golden brown.  

milk-kheer
  • Boil 2 cups of water in a pan; add the sago to the boiling water and allow cooking till the sago looks transparent.

semiya-javvarisi-paal-payasam
  • After the sago cooks, drain the water via siever, keep the sago in a bowl.
  • In the same pan boil 2 Cups of water, now add the vermicelli and allow cooking for 2-3 minutes on medium flame. 

sago-vermicelli-milk-kheer

  •  Now add the sago to the vermicelli mixture and stir it well without any lumps.
  • Add pinch of salt, cardamom powder, condensed milk and sugar to the mixture, stir it well and allow cooking for 2-3 minutes on low flame.

vermicelli-milk-kheer
  • Then add ghee roasted cashew nuts and boiled milk to the mixture and allow cooking for 2-3 minutes and switch off the flame.

paal-payasam-with-condensed-milk

  •  Serve it hot…

creamy-milk-kheer

easy-payasam-kheer-recipes

NOTE
  • You can use either sago or vermicelli too.
  • Cook the sago and vermicelli separately, which will take different time to cook.
  • If you are using big sago balls, soak it for 20 minutes and cook. If you are soaking the sago omit the roasting method.
  • Don’t forget to discard sago cooked water, if you continue without discarding the Payasam will be like porridge.
  • Condensed milk is optional; but it will give you creamy texture and taste.
  • If you wish, you can add saffron strands, ghee roasted raisins.
  • Vegan version - Add coconut milk and jaggery to the Payasam and instead of ghee use oil for roasting. 


festival-recipes



 

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