Know the details about the Payasam Recipe With Sago And Vermicelli Hotel Style Instant, Payasam Recipe With Sago And Vermicelli Home Cooking

The Perfect Guide to Making Sago and Vermicelli Payasam

Sago and Vermicelli Payasam, also known as Semiya Javvarisi Payasam in South India, is a delightful dessert that combines the richness of vermicelli and sago pearls. This blog post will guide you through the process of making this delicious dish, providing information about the ingredients required, the cooking procedure, nutritional facts, and more.

Payasam Recipe With Sago And Vermicelli Hotel Style Instant

About Sago and Vermicelli Payasam

Sago and Vermicelli Payasam is a sweet pudding-like dessert made by simmering roasted vermicelli and sago in milk, sweetened with sugar, and flavored with cardamom and dry fruits. It’s a popular dessert in South Indian households, especially during festivals and special occasions.

Items Required List & Quantity

For preparing Sago and Vermicelli Payasam, you’ll need:

• Vermicelli: 1 cup
• Sago (Tapioca Pearls): 1/2 cup
• Full Cream Milk: 1 litre
• Sugar: 1/2 cup
• Ghee (Clarified Butter): 3 tablespoons
• Cardamom Powder: 1/2 teaspoon
• Cashews: 10-12
• Raisins: 10-12
• Saffron Strands: A few

Nutritional Information

A single serving of Sago and Vermicelli Payasam (approximately 100g) contains around 200 calories, with 4g of fat, 30g of carbohydrates, and 5g of protein. It’s a rich source of calcium due to the milk content.

Preparation Time & Cooking Time

The preparation time for this Payasam is approximately 15 minutes, and the cooking time is around 45 minutes.

Cooking Steps Overview

The cooking process involves four main steps:

1. Roasting the vermicelli and sago
2. Cooking the vermicelli and sago in milk
3. Adding sugar and flavorings
4. Garnishing with dry fruits

Step-by-Step Cooking Procedure

1. Heat 2 tablespoons of ghee in a heavy-bottomed pan and add the vermicelli. Roast it on low flame until it turns golden brown. Remove it from the pan and set aside.
2. In the same pan, add the sago and roast for a few minutes. Then, add water and let it simmer until the sago becomes translucent.
3. Pour the milk into the pan and let it simmer on a low flame. Stir occasionally to prevent the milk, vermicelli, and sago from sticking to the bottom of the pan.
4. Once the vermicelli and sago are cooked, and the milk has reduced to half, add sugar and stir well.
5. Add cardamom powder and saffron strands. Mix well and cook for another 5-10 minutes.
6. In a separate pan, heat 1 tablespoon of ghee and roast the cashews and raisins until they turn golden. Add them to the Payasam as a garnish.
7. Your delicious Sago and Vermicelli Payasam is ready! Serve it hot or chilled, as per your preference.

Tips

• Always use a heavy-bottomed pan to prevent the milk from sticking.
• Constant stirring is key to achieving the perfect creamy consistency.
• You can also add other dry fruits like almonds or pistachios for added flavor and crunch.

Things to Know

Sago and Vermicelli Payasam can be served either hot or cold, depending on personal preference. It can be stored in the refrigerator for up to 2-3 days.

FAQ

• Can I use any other type of vermicelli?

Yes, you can use other types of vermicelli, but the thin variety is preferred for its texture.

• Can I use condensed milk instead of sugar?

Yes, you can use condensed milk to add sweetness. However, adjust the quantity as per your taste as condensed milk is quite sweet.

In conclusion, Sago and Vermicelli Payasam is a simple yet delightful dessert that can be easily prepared at home. Follow this guide, and you’ll surely impress your family and friends with your culinary skills!

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