Sago Vermicelli Kheer/Payasam|Sabudana Semolina Kheer|Semiya Javvarisi payasam-With Palm Sugar

Semiya Javvarisi Payasam:

Semiya Javvarisi Paal Payasam is my favourite. But once stopped using sugar making this became less frequent and I was hesitating to make it with palm sugar. My mother tried it once and it was a bumper hit. An yummy and creamy dessert that can be made in a very simple way. Sharing that recipe here.




Sago vermicelli Kheer:

Ingredients:

• Sago/Javvarisi-1/4 cup
• Semiya/Vermicelli-1/4 cup
• Palm Sugar-1 cup
• Ghee-1 tbsp
• Cashews-5
• Raisins-5
• Coconut Milk/Milk-1 cup

Procedure:

1.Dry roast sago and vermicelli together until vermicelli turns slightly brown.

2.Add 1 cup of water and let it boil.

3.Add the roasted sago and vermicelli when water boils well.

4.Close and let it cook.

5.In the meantime roast raisins and cashews in ghee and set aside.

6.When sago and vermicelli is cooked to 80% add palm sugar slowly and mix well.

7.Keep stirring until it dissolves.

8.When it thickens switch off and add roasted cashews and nuts.

9.Add coconut milk/milk after removing it from the gas stove.

10.Stir well and serve it luke warm.

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P.S:

This is usually a festive recipe and hence we add milk while we are about to serve.

There is another version which I make by cooking in milk directly. I shall post it soon.

This can be given for babies as well.Avoid milk for less 1 year and use coconut milk above 7 months.

The quantity of palm sugar depends on your taste and quality of it.

I have powdered and sieved palm sugar before adding to the kheer.

Use thick coconut milk.

The images contain kheer with no milk added too(step 8).

Be sure to buy semolina made of durum wheat.




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