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Mastering a payasam does not take great efforts but practice. I learnt it the hard way. During my initial culinary adventures I used to get ready made packs of payasam mix, read the ingredient list and understood what goes into a payasam. But little did I know then the real procedure / cooking method which was the key to a great payasam. Nevertheless now I absolutely got the hang of it. Paysam is so versatile and easy to make, the best part is it can be made quickly with ingredients in any Indian pantry. Although I must confess that I love relishing a chilled paaysam than the warm counterpart. Usually payasam is made with vermicelli/ semiya or javvarisi/ sago but today I have combined both ingredients to make this delicious payasam.
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| Sago Vermicelli Paal Payasam Recipe |
Recipe - Amma
Prep time - 10 mins
Cook time - 10 mins
Serves - 6
Serving suggestion - as a dessert
Ingredients
Semiya/ vermicelli - 1/4 cup
Javvarisi/ Sago - 1/2 cup (small partly transparent variety)
Milk - 4 cups, reduced to 70% quantity (preferably full fat or skimmed)
Sugar - 1/2 cup
Ghee - 4 tsp
Cardamom powder - 1/2 tsp
Cashew - 8 no
Raisins - 10 no
Water - 2 cup (to cook sago & vermicelli)
Method
1. In a dry pan/ skillet heat 1 tsp ghee roast the sago in medium flame for 3 minutes and set aside.
2. In the same pan add 1 tsp ghee roast the vermicelli/ semiya for 3 minutes in medium flame and set aside.
3. In a pan boil 1 cup water add the roasted sago and cook until they turn soft, discard the water and set aside.
4. In the same pan boil 1 cup water and cook the semiya/vermicelli until soft, discard the water and set aside.
5. Add the cooked sago and vermicelli to the reduced milk and mix well along with sugar & cardamom powder. Taste to check the sweetness.
6. Reduce the flame and let it cook for 3-4 minutes. In a tempering pan heat remaining ghee and fry the cashews until golden add this to the payasam. Repeat the same for the raisins.
7. Switch off. Serve warm/ cold as a dessert.
COOKS WISDOM
TIP 1
1. Its better to boil semiya and sago separately as they both get cooked in a different time, roasting them in ghee helps them to not stick and clump together.
TIP 2
2. Get small variety of sago to so instant payasam, if you are using big variety it might need soaking time of 1-2 hrs. Also if you are soaking in water skip the roasting in ghee step.
TIP 3
3. You can add saffron strands / use jaggery to make the same payasam its upto your preference.
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