Javvarisi semiya payasam is not only feast for your tastebuds but also a treat for your eyes. Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.
We make javvarisi payasam, semiya payasam often at home. Both guys love it.
Aj recently started liking payasam and he prefers cold. I like both these payasam. But always had wish to try the combination of payasam.
Have tasted only couple of times, have not prepared at home. Reason behind is doubtful how to cook sago and semiya together? Cooking separately and mixing was definitely not my idea.
Rava payasam recipe
Usually I buy the pepper sized sago here in Singapore. But last time got these tiny sago and from that time I wanted to try the combo payasam with javvarisi semiya.
The pack of sago emptied very fast and there was only about half a cup of sago and sitting in my pantry for a while now. I have not made payasam off late with javvarisi.
Wishing all my reader friends an advanced happy Tamil New year. Check out my Tamil New year recipes and other details about the festival here.
🙏இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்🙏
When I wanted to make post for upcoming festival Tamil new year, I thought I would try payasam with sago vermicelli.
Friends in Singapore, since Tamil New Year is coming up, are you time pressed to go out for new year shopping? Pushcart have all the items you are looking for.
They even have a Smart saving bundle for Tamil New Year known as Tamil Puthandu Prayer Package, delivered right at your doorstep freshly.
Do check it out here. Download their app here. Items include specific needs for festivals like banana leaf (thala vazhai ilai), flowers, mango etc. In an attractive price. You can also add other items if you need.
Recipe card
Javvarisi semiya payasam
Ingredients
- ¼ cup Javvarisi sago
- ½ cup Semiya Vermicelli
- ½ cup Sugar
- 2 cups Milk boiled
- 2 cups Water Refer notes
- 10 Cashew nuts
- 15 Raisins
- 2 teaspoon Ghee
- 1 Cardamom
- Salt a pinch
Instructions
- In a heavy bottom pan, first add a teaspoon of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
- Wipe the ghee completely, dry roast javvarisi /sago until everything pops. Take care not to change the colour. Keep aside.
- The pan will be too hot, so carefully add another teaspoon of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
- Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
- Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom.
- Add sugar and mix well. Add milk, cardamom powder and mix well.
- Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.
Video
Notes
- When javvarisi is cooking, you will see a tiny dot (whitish/ opaque) in the middle. Do not wait until it disappear thinking it is not cooked inside. Once the mentioned times is over, you can proceed. It will eventually become transparent through out after adding sugar.
- Since I used tiny javvarisis, both roasted sago and semiya gets cooked together. If using larger size, first let sago cooked, halfway through add semiya.
- Instead of roasting sago, you can also use soaked sago. Soaking time differs with size. But you can cook both well soaked sago and semiya together, regardless of size.
- Adjust water quantity more if needed while cooking in step 4. This payasam gets thicker as it cools. The measurements given turns out to be spoonable payasam. If you want more runny, use 3 cups milk or more water and use ¾ cup sugar to balance the taste.
- You can use saffron in the recipe.If using jaggery in place of sugar, switch off the flame and then add boiled milk, mix.
Javvarisi semiya payasam method
- In a heavy bottom pan, first add a teaspoon of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
- Wipe the ghee completely, dry roast sago until everything pops. Take care not to change the colour. Keep aside.
- The pan will be too hot, so carefully add another teaspoon of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
- Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
- Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom. Add sugar and mix well.
- Add milk, cardamom powder and mix well.
- Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.
Enjoy warm or cold, your preference. 😊
sangeetha Sujit says
Wow...am in love with the glass and spoon
Nathara nandu says
Tried this last week raks, everyone loved it,vessel is left empty,thanks to you.....
Raks Kitchen says
Thank you
Sathya says
In love with the glass and spoon 🙂 very appealing snap. Going to try it now
Raks Anand says
Thank you
Sarita says
Are you sure we need to add salt on this dish? I believe that would curdle the milk
Raks Anand says
It's just a pinch, we always add one pinch of salt in all sweet dishes to avoid flat taste. And as you see my milk has not curdled 🙂