Javvarisi semiya payasam

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Learn how to prepare javvarisi semiya payasam with full video and step by step detailed post.

Prep Time5 mins

Cook Time20 mins

Course: Dessert, Sweets

Cuisine: Indian

Servings: cups

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 javvarisi /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.

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 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.