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Mar 9, 2011

Vermicelli-Sago Payasam/Vermicelli-Sago Kheer

Sago n Vermicelli is one of my favorite combo in payasam. I usually make sago paysam similar to that of paal payasam. To this payasam i used to add fine cashew nut powder which gives nice n rich taste to the payasam. But it is completely optional. I love Payasm with vadai/vada, both Medhu Vada n Dal Vada. But today i made Medhu vada n i love this combo too :) This Payasam is one of the easy n simple nevedhiyam. The recipe as follows...

  1. Vermicelli    1/2cup
  2. Sago/Sabudana    1/4 cup
  3. Milk    4 cups
  4. Sugar   1 cup ( or more )
  5. Cashew nut   15no.s or more
  6. Raisins    8 no.s or more
  7. Cardamom powder  1tsp
  8. Ghee  1-2 tsp
  • Wash and soak the sago in water for at least 30 -40 minutes.
  • Take some 5-7 no. cashew nut and powder it coarsely and keep aside.(optional).
  • Heat a tsp ghee and roast the vermiceli to light golden color and keep aside.
  • Take a heavy bottom vessel ,pour milk and allow to boil.
  • When it starts boiling add soaked and drained sago and stir it gently.
  • Turn the heat to medium and keep stirring the sago till it get transparent and cooked.
  • Then add the roasted vermicelli and cook for 3-4 minutes(do not cook vermiceli for longtime,it make the payasam very thick and clogged)
  • Once the vermicelli get 80%cooked add sugar and keep stirring till it dissolves completely.
  • Now add the cardamom powder and cashew nut powder and stir well.
  • Cook for another 2 minutes ..if u feel the payasam is  little thick  then add some more milk to the payasam and stir well.
  • Heat ghee in a pan and fry the cashewnuts and raisins and add to the payasam and mix well.
  • Done..the vermicelli-sago payasam is ready now.
  • It can be serve warm or chilled.

Adjust the consistency with adding more or less milk.
You can also roast the sago like vermicelli and cook directly without soaking.My Mom use to do like that.


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