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Ingredients:-
Vermicelli/semiya - 1 cup(broken in to small pieces)
sago pearls (chauwari) - 1/4 cups
sugar - 1 cup (as your taste)
Ghee - 3 tbsp
cows milk - 3 cups
coconut milk - 1 cup (thick)
coconut milk - 1 cup (thick)
water - 1 1/2 cups
cashew nuts - 10 pieces
raisins - 10 pieces
cardamom (elakka) - 4pieces (crushed to powder form)
salt - a pinch
Method
Wash the sago and boil it with 1 cup of milk and 1/2 cup of water. Add sugar (1spn) and stir constantly to prevent it from sticking to the bottom of the pan until it becomes translucent .Lower the heat and leave it for 15 mins. Stir occasionally.Keep it aside.
Heat one spoon of ghee in a thick bottomed pan ( like small urulli ) and fry the cashew nuts and raisins till they are golden brown, remove and keep aside. Roast the vermicelli in the remaining ghee till it turns to brown in colour, remove and set it aside. Heat the cow's milk with the remaining water in the same pot and boil it .Once it boiled, reduce the heat and add the remaining sugar and stir. Place the roasted vermicelli and stir well . Then cook uncovered and stir with a spatula or big spoon continuously.Make sure it doesn't stick at the bottom of the pan.When the vermicelli is cooked, put in the cooked sago and,stir well. Add a pinch of salt for taste. Add coconut milk and cardamom powder.Hmmmm....it's smells fragrant with rich aroma.Then turn of the heat, don't boil for too long.
Finally add the fried cashew nuts and raisins and mix well.Yummy Payasam is ready!:-) Serve hot or chilled and enjoy!
Tips
If you refrigerate the payasam, it will be tastier and creamy .
Wash the sago and boil it with 1 cup of milk and 1/2 cup of water. Add sugar (1spn) and stir constantly to prevent it from sticking to the bottom of the pan until it becomes translucent .Lower the heat and leave it for 15 mins. Stir occasionally.Keep it aside.
Heat one spoon of ghee in a thick bottomed pan ( like small urulli ) and fry the cashew nuts and raisins till they are golden brown, remove and keep aside. Roast the vermicelli in the remaining ghee till it turns to brown in colour, remove and set it aside. Heat the cow's milk with the remaining water in the same pot and boil it .Once it boiled, reduce the heat and add the remaining sugar and stir. Place the roasted vermicelli and stir well . Then cook uncovered and stir with a spatula or big spoon continuously.Make sure it doesn't stick at the bottom of the pan.When the vermicelli is cooked, put in the cooked sago and,stir well. Add a pinch of salt for taste. Add coconut milk and cardamom powder.Hmmmm....it's smells fragrant with rich aroma.Then turn of the heat, don't boil for too long.
Finally add the fried cashew nuts and raisins and mix well.Yummy Payasam is ready!:-) Serve hot or chilled and enjoy!
Tips
If you refrigerate the payasam, it will be tastier and creamy .
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