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.
Both javvarisi payasam and semiya payasam is often made at home as Vj and Aj loves payasam. Aj recently started liking payasam and he prefers cold. Though I make both these payasam, I always been fascinated to see this combination of vermicelli and sago in a payasam. I have tasted only couple of times, have not prepared at home. Reason behind was doubtful how the sago and semiya have to be cooked? Cooking separately and mixing was definitely not my idea.
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 got 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.

javvarisi semiya payasam recipe

Recipe Cuisine: Indian | Recipe Category:Dessert
Prep Time: 5 mins | Cook time: 20 mins | Serves: 6 | Author: Raks anand

Click here for cup measurements

Ingredients

Javvarisi/ sago – 1/4 cup
Semiya/ Vermicelli – 1/2 cup
Sugar – 1/2 cup + 2 tbsp
Milk, boiled – 2 cups
Water – 2 cups
Cashew nuts – 10
Raisins – 15
Ghee – 2 tsp
Cardamom – 1
Salt – a pinch

Method

In a heavy bottom pan, first add a tsp 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 tsp 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.

Notes

Since I used tiny sago, 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 3/4 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.