VERMICELLI PAYASAM/ SEMIYA KHEER/SEMIYA JAVVARISI PAYASAM/SEMIYA WITH SABUDANA KHEER
SEMIYA PAYASAM WITH SAGO RICE/VERMICELLI KHEER
Semiya paysam is one of the easiest and simplest payasam or kheer varieties prepared during most of the festivals(onam /vishu) in kerala.Here i have included sabudana or sago rice along with the vermicelli ,which will make this payasam even more delicious and flavourful.
Ingredients
Milk-1 litre
Semiya/Vermicelli-1/2 cup
Sago rice/Javvarisi -1/4 cup
Condensed Milk-1/2 cup
Ghee-2 tsp
sugar-2&1/2 tbsp
cardamom powder -1 &1/2tsp(4 pods of cardamom powdered with 1 tsp of sugar)
cashew nuts-8-10
kisimis-12
water – 1 glass
Method
-Roast cashew nuts ,kismis and Vermicelli with ghee.
_cook sago rice separately with 2 cups of water.
-Boil milk and water, in heavy bottom pan.
-Add roasted vermicelli.cook for 3-4 minutes.
-Add ccoked sago rice, mix well .
-Add condensed milk and cardamom powder .
-Check taste and add sugar.
-Add roasted cashewnuts and kismis.
-Later if u feel the payasam has thickened, thin it out by adding some boiling water or milk.
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Thank you for stopping by @beenasrecipes.My name is Beena Vinob ,writer of this blog.
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