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Semiya Javvarisi Payasam | Vermicelli Sago Kheer

Sago Semiya Payasam is one of the tasty payasam variety which is prepared during festivals in all South Indian homes. This traditional payasam looks like small balls or gels soaked in kheer. This is a traditional recipe made in marriages, seemandam functions, etc. Try this yummy payasam recipe in your kitchen and enjoy with your family.

Sago Semiya Payasam

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Ingredients needed for making Sago Kheer

Sago / Javvarisi – 1/2 cup
Milk – 1 litre
Sugar – 1/2 cup
Cashews – 8 broken
Dry grapes – 10
Cardamom powder –  1 tsp.
Melted Ghee – 1 tsp
Water – 1/2 cup

Method for making Javvarisi semiya Payasam

1. First soak sago in little water for 2 hours.

2.  Heat ghee in a pan and fry the cashews and raisins transfer this to a plate.

3. Now roast the semiya or vermicelli in the same kadai and remove from flame.

4. Now boil the milk in a heavy bottomed container.  Add the roasted semiya and cook them till it is soft to touch.

5. Next add the soaked sago and cook till it becomes soft.

6. Add the sugar and mix well till it dissolves completely. Keep stirring in a low flame so that everything gets blended well.

7. Add cardamom powder and stir well in a low flame for 5 minutes.

8. Switch off the flame and garnish with roasted cashews and dried grapes.

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