Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

semiya javvarisi payasam

My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.

Sago vermicelli kheer

Semiya javvarisi payasam

Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

  • Semiya / Vermicelli – 1/2 cup (roasted)
  • Javvarisi / Sago – 1/4 cup (big ones or nylon)
  • Hot water – to soak javvarisi
  • Water – 2 to 2.5 cups ( to cook javvarisi and semiya)
  • Boiled Milk at room temperature – 2 cups
  • Sugar – 3/4 cup
  • Cardamom -3 (crushed)
  • Cashew nuts – 5 (whole)
  • Dry grapes – 10
  • Ghee – 1 tbsp
HOW TO MAKE SEMIYA JAVVARISI PAYASAM
  1. Wash and soak javvarisi in hot water for 15 minutes.
  2. In the mean time, heat 1 tbsp ghee in a kadai.
  3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
  4. Roast semiya for 2 minutes. Remove in a plate.
  5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
  6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
  7. Add the roasted semiya and cook for another 10 minutes.
  8. Both semiya and javvarisi will be well cooked, soft and transparent.
  9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
  10. Switch off the flame once payasam becomes thick.
  11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
  12. Mix well and serve!
METHOD – STEP BY STEP PICTURES
  • Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes.
    semiya javvarisi payasam recipe
  • In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside. 
  • Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes.
    semiya javvarisi payasam recipe
  • Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago.
    semiya javvarisi payasam recipe
  • Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame.
    semiya javvarisi payasam recipe
  • After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame. semiya javvarisi payasam recipe
  • Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside.semiya javvarisi payasam recipe
  • This payasam will remain in the same consistency for few hours. It won’t become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

  • For less sweetness, add 1/2 cup sugar.
  • Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel.
  • While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water.
  • If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago.
  • Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame.
  • For variations, you can add a tbsp of badam milk powder at the end. 
Try this easy, yummy semiya javvarisi payasam and enjoy !
Semiya javvarisi payasam

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