Javvarisi Semiya Payasam

7:21 PM Chandra Karthikeyan 0 Comments

  • Javvarisi/sago - 2 tbsp
  • Vermicelli/Semiya - 1 cup 
  • Ghee- 1 tbsp
  • Cardomom - 3
  • Sugar - 1/2 cup or according to your taste
  • Raisins - 10
  • Cashew - 10
  • Milk - 2 cups
  • Ghee - some amount for frying semiya, raisins, and cashews.
  • Water - as required
  • In a heavy bottomed pan, add some ghee and then add javvarisi, fry this for few minutes until it becomes transparent and cooked. Don't over fry it because it will get easily burned.
  • Then add vermicelli and fry it in the same pan along with javvarisi.
  • Add one cup of water, don't add too much of water as the payasam would become watery and also less water will burn the entire preparation.
  • Once the vermicelli is cooked well, add sugar, now the consistency would be thick.
  • Now, its time to add milk and cardamom.
  • When the milk start boiling or simmer, turn off the stove.
  • Garnish the payasam with fried raisins and cashews.
Preparation Time: 30 minutes
Payasam can be served hot or cold and this is the one of the easy dessert that can be served with any meals. 


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