Javvarisi Semiya Payasam Recipe

Javvarisi Semiya Payasam is a delicious and easy-to-make dessert that is sure to please your taste buds. This recipe includes step-by-step photos and a video to guide you through the process of making this mouth-watering treat. Made with vermicelli, tapioca pearls, milk, and sugar, this payasam is a must-have in all marriage functions and is traditionally served on banana leaves along with Appalam in South Tamilnadu.

Personally, I love to crush some Appalam and sprinkle it on top of this payasam. The combination of flavors is truly divine. In my home, we make Javvarisi Semiya Payasam during all festivals and family get-togethers. This has been my favorite dessert since childhood, and I’m sure it will become one of yours too!

So, why wait? Go ahead and try this delectable dessert today! Whether you’re hosting a family gathering or simply looking for a sweet treat, Javvarisi Semiya Payasam is sure to satisfy your cravings.

You may also like my other Diwali sweets and savories recipes like Ashoka Halwa, Mango Sago Dessert, Badusha Recipe, Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Javvarisi Semiya Payasam Recipe

Javvarisi Semiya Payasam Recipe

Serves 3
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 1/2 cup Vermicelli
• 1/4 cup Javvarisi /sago
• 500 ml Milk
• 1/4 cup or as needed White sugar
• 3 tsp Ghee
• 15 roughly chopped Cashews
• 10 to 12 Raisins
• 1/4 tsp Cardamom powder
• A pinch Salt

Instructions

• Heat a pan with 2 tsp ghee over low heat.
• When the ghee melts, add chopped cashews and fry until browned.
• Then add raisins and stir fry until they puff.
• Further, add vermicelli and fry until golden brown, then remove from heat.
• In the same pan, add remaining 1 tsp ghee and then add sago, stir fry until puffed.
• Pour 1&1/2 cups water and a pinch of salt, mix well and cook until 60-70%.
• Add milk and cook until fully cooked (5-6 mins).
• Then add roasted vermicelli with cashews and raisins, cook until fully cooked (4-5 mins).
• Add sugar and cardamom powder, mix well and cook for one more minute.
• Switch off heat and serve with appalam.

By Santhi Therese
The Indian Claypot

Heat a pan with 2 tsp of ghee over low heat. When the ghee melts, add chopped
cashews and fry until browned.

Then add raisins and stir fry until they puffed.

Further, add vermicelli and fry until they become golden brown.
Remove them from the heat.

In the same pan add the remaining 1 tsp ghee and then add sago and stir fry until puffed.

Now pour 1&1/2 cups of water and a pinch of salt, mix well, cover and
cook until 60 to 70%.

Then add milk and cook until fully cooked. It takes 5 to 6 mins.

Now add roasted vermicelli with cashews and raisins and cook until fully cooked.
It takes 4 to 5 mins.

Then add sugar and cardamom powder mix well and cook for one more minute.
Now switch off the heat and serve with appalam.