Thursday, July 14, 2016

Javvarisi Semiya Payasam | Sago Vermicelli Payasam | Paal Payasam

Javvarisi Semiya Payasam/Paal Payasam, a delicious & authentic payasam(kheer/sweet) made from tapioca pearls, vermicelli & milk.In south tamilnadu, this payasam is the must in marriage function and it's been served in banana leaf along with sweet boondi on the top !!! But i like to crush some appalam and sprinkle on top of this payasam, the combo is divine. If you haven't heard about this, it may sound weird combo, but those who have it already would agree with me definitely. Without any rich ingredients like condensed milk or saffron, this payasam can be made so creamy and delicious. The tapioca pearl gives such a creamy texture to the payasam and with subtle cardamom flavor, it's truly divine.  
In our home, we make this javvarisi semiya payasam on all auspicious day and next to paruppu payasam, this is my favorite since childhood. Even the beginners in cooking can make  this payasam without any difficulties, make sure to read the notes section for tips to knack this payasam on first attempt itself. Also it's my favorite dessert recipe to make on any get together or party, it's really a crowd pleaser and it taste good whether it's served warm or cold. Now let see how to make this javvarisi semiya payasam 



Javvarisi Semiya Payasam

Preparation Time : 30 mins | Cooking Time : 20 minsServes : 4 to 5  
Recipe Category: Sweet/Dessert | Recipe Cuisine: Indian
Javvarisi Semiya Payasam,Sago Vermicelli Payasam,Paal Payasam,Semiya Payasam,Javvarisi Paal Payasam,Semiya javvarisi Paal Payasam,Semiya Sago Payasam Javvarisi Semiya Payasam/Paal Payasam, a delicious & authentic payasam(kheer/sweet) made from tapioca pearls, vermicelli & milk.
Ingredients
Javvarisi/Sago - 1/2  cup
Semiya/Vermicelli - 1/4 cup
Milk - 1 1/4 cup
Cardamom - 3 crushed
Sugar - 1/2 cup* 
Cashew - 1 tbsp
Ghee - 1tbsp + 1 tsp

*I used 11/2 tbsp of sugar less than mentioned here


Procedure
Heat the sauce pan with 1 tsp of ghee and add semiya. Roast till it becomes slightly brown.Add water just to immerse the semiya and cook till it  becomes soft.Remove it on the plate and keep aside till use.Soak the javvarisi for 1/2 hr. Heat the another sauce pan, add enough water and add javvarisi, cook till the javvarisi becomes transparent.In the same time,heat the milk in another sauce pan, add the sugar and cardamom.Bring the milk to boil and then keep it in medium flame till it becomes slightly thick and reduces a bit.In the mean time, mix javvarisi and semiya evenly well.Add the javvarisi semiya mixture in the milk and stir well. Roast the cashew in 1tbsp of  ghee and add it in payasam. That's Javvarisi Semiya Payasam is ready to serve.
Notes:

  • This payasam thickens when it's cooled.
  • You can change the ratio of javvarisi and semiya as per your like.
  • If you prepared this ahead, take some of the boiled milk before adding the javvarisi semiya mixture.At the time of serving, reheat the reserved milk and add it in the payasam.So it won't be thick at the time of serving.
  • Adjust the sugar according to your taste.
  • Don't strain the cooked water of javvarisi, it will give creaminess to the payasam.
  • If wish, roast the raisins in ghee along with cashew, and add it in payasam. Biting raisins in between eating the payasam gives slight sourness, i don't like that taste in my payasam, so i don't add raisins in payasam, but some people add raisins especially for that taste. It's really up to you to add raisins or not. 
  • Javvarisi and Semiya takes different time to cook, so it's always better to cook separately.
  • If desired, reduce the amount of milk & sugar and add sweetened condensed milk, it gives rich taste.
  • If wish, add few standard of saffron, but i like mine as white, so leave as it is.






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