Payasam is a traditional south indian dessert. It is a very simple yet tasty dish that is always in the menu of marriage lunches and served during traditional festivals. There are different varieties of payasam based on the ingredients that you use, like lentil, sago, vermicelli etc. Here I have given the Sago-Vermicilli variety of payasam.
Sago-Vermicilli Pasayam is the most popular among all payasams. As I had said earlier, it is always served in wedding lunches. One popular way of consuming it is with papad :). My dad and his siblings love to have it with sweet boondi (another south Indian snack item). I know it will be a sugar explosion but who cares when it tastes just awesome 😉
I had never tried making Sago-Vermicilli Payasam until recently. The ingredients used and the preparatory method may make it seem easier to make (and it is easy to make) but you need to be careful as well, especially for beginners. In my recipe I had included rose flavor because I like it and is commonly found in most other Indian desserts. Also I have included Saffron just to give the distinct color and enhance the flavor. Sago-Vermicilli Payasam can be served hot or chilled; it tastes awesome either way.
Try this yummy and sweet dessert in your kitchen and post me your experiences 🙂
- Milk – 3 ½ cups
- Sago or javvarisi – ½ cup
- Vermicelli or semiya – ¼ cup
- Refined sugar – ½ cup
- Ghee – 2 tbsp
- Cashews – 8 to 10 nos
- Raisins – 6 nos
- Saffron – 2 to 3 strands.
- Rose water or essence – 3 drops
- Soak sago in water for 20 to 30 mins.
- Heat a small pan with ghee and roast cashews and raisins until the cashews turn golden brown. Keep it aside. In the same pan roast vermicelli for a minute or so and keep it aside.
- Soak saffron threads in a cup with 1 tbsp of warm milk.
- Boil two cups of water and add sago. Boil until the sagos turn translucent for about 15 to 20 minutes. Add vermicelli to the boiling water as well and cook for another couple of minutes until they are soft. Drain them.
- Heat a sauce pan and boil the milk. When the milk has boiled, simmer and reduce it to half the quantity.
- When the milk has reduced to half, add the cooked and drained sago and vermicelli. Mix well and allow them to set for about 5 minutes - Simmer the burner while adding sago and vermicelli.
- Add sugar and mix well. Finally add the saffron and fried cashews to the payasam. Switch off the flame and add few drops of rose essence. Refrigerate the payasam and serve the delicious cold Sago-Vermicilli payasam.
2.Simmer the milk and add the cooked sago and vermicilli. Otherwise the milk will curdle as well.
3.Adding saffron and rose essence is completely optional. I added them just for the flavor.