Main ingredients: sago, semiya and milk.

Preparation: 7 minutes.         Cook time: 30 minutes.

Serves: 4-5 people.

Sago vermicelli Payasam

Sago vermicelli Payasam

INGREDIENTS:

  1. 1 cup milk.
  2. 1 cup water.
  3. ¼  cup sago seeds/ saggu biyyam/ sabudana.
  4. ½ cup vermicelli/semiya/senvai.
  5. ½ cup sugar or to taste.
  6. ½ tsp green cardamom pwd.
  7. A few saffron/kumkuma puvvu/ kesar.
  8. 1 tbsp ghee.
  9. A few cashew nuts (broken).
  10. A few raisins/ kismis and any dry fruits of your choice.

    Sago Vermicelli Payasam

    Sago Vermicelli Payasam

PREPARATION:

  1. Heat ghee in a frying pan, fry the dry fruits till they turn to golden hue. Drain to a bowl.
  2. Fry the vermicelli in the same pan till it turn to light golden hue. Keep aside.

    Sago Vermicelli Payasam

    Sago Vermicelli Payasam

METHOD:

  1. Bring the water to a boil in a heavy bottomed cooking pan, add sago and stir constantly to prevent from sticking to the pan.
  2. Cook them for 15 minutes or till just done.
  3. Add roasted vermicelli and cook, stirring constantly for another 7-10 minutes. Add a little water if necessary.
  4. Now add sugar and saffron and stir for few minutes until they dissolve.
  5. Finally add the milk, cardamom pwd , fried dry fruits and mix well.

    Sago Vermicelli Payasam

    Sago Vermicelli Payasam

Serve hot or cool.

SABITHA..

 

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