Sago Vermicelli
(Semia) Payasam
|
Ingredients:
|
|
|
|
|
Vermicelli (Roasted)
|
½
Cup
|
|
|
|
Sago
**
|
½
Cup
|
|
|
|
Milk
|
4
Cups
|
|
|
|
Sugar
|
1 Cup
|
|
|
|
Ghee
|
1 ½ tbsp
|
|
|
|
Cashew
|
10 Nos
|
|
|
|
Raisins (Dry Grapes)
|
Few
|
|
|
|
Elaichi Powder
|
½ tsp
|
|
|
|
|
|
|
|
|
** Sago
– Sabbu biyyam (or) Javvarisi
(or) Sabu Dana
|
|||
|
|
|||
Method :
- Heat 2 tsp of Ghee, fry sago for 2 minutes. Put in a bowl and pour 3 cups of water and cover with a plate.
- Place it in Pressure Cooker and cook for 4-5 whistles. Wait till the pressure releases, Drain the water from Sago and keep aside.
- Boil the milk.
- Heat ghee in a thick bottomed Kadai / Vessel add cashew and vermicelli and fry for 1-2 minutes.
- Add raisins and 2 cups of Milk. Cook in lower flame till vermicelli becomes soft. Stirring in between. [ If it is not stirred, it would form lumps]
- Now add sugar, cooked sago and stir till the sugar dissolves completely. Add Elaichi powder mix well and cook further for 4-5 minutes.
- Switch off the flame. It will thicken as it starts cooling down, say when it is luke warm add remaining milk.
- Mix well and serve Hot only. This Payasam should be consumed the same day, Not to be refrigerated as the sago starts bulging.
Tip: Cooking in low flame tastes better
