Ingredients
- Javvarisi /Sago/Sabudana - 1/3 cup
- Roasted Vermicelli/Semiya – 1/2 cup
- Boiled Milk – 2 cups
- Sugar – 1/2 cup (adjust according to your taste)
- Water – 3/4 cup
- Cardamom powder – 1/2 tsp
- Saffron – a pinch (optional)
- Cashew nuts – 10 nos. (Nuts of your choice)
- Ghee – 1 tsp
Preparation
- Wash the sago carefully in
running water once.
- Boil water in a pan, add javvarisi/sago to it and cook up to transparent and soft.
- Meanwhile, in another pan, fry the nuts until golden brown.
- Once the sago is cooked, add the vermicelli/semiya to the boiling mixture. Vermicelli takes 2 to 3 mins to cook.
- Now add sugar and stirring till the sugar completely melts. The mixture starts thicken. Cook in low flame. At that time add the milk, saffron, cardamom powder and mix well,allow for a min. (Add milk according to the thickness of the kheer, more or less milk) Off the flame.
- Ready to serve Semiya Javvarisi Payasam Recipe / Vermicelli sabudana kheer
- Enjoy the taste of South Indian Dessert made with Roasted Vermicelli Javvarisi.
- Try the Kheer warm or chill. Yummy recipe.
Instead of Milk - Coconut milk and Sugar - Jaggery can add. It taste awesome
The 2nd picture Kheer cooked without saffron.
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