Yippee …. finally I am blogging my 100th post and I want to post the recipe of a sweet. Well what can it be other my favourite, yummy semiya paayasam. Paayasam is a must whenever there’s festival or birthday or anniversary to celebrate at home. I usually prepare it as naivedyam or prasadam during festivals. It is very easy to prepare. I’m posting the basic recipe which calls for the use of both water and milk in the preparation of paayasam. You can choose to skip adding water and boiling sago and vermicelli in milk alone.
Vermicelli (Semiya): 1 cup
Sago / Sabudana / Saggubiyyam: 1/4 cup
Water: 2 cups
Milk: 1 – 1.5 cups (adjust as per required consistency)
Sugar: as per taste
Salt: one pinch
Cardamom Powder: 1 pinch
Ghee: 1 tablespoon
Cashew Nuts, Raisins: few
1. Soak sago for 20 minutes. Bring water to a boil and cook sago till transparent.
2. Meanwhile, heat ghee in a wok. Roast cashew nuts and raisins till golden brown. Remove from ghee and keep aside.
3. In the same wok, roast vermicelli till golden brown. Remove from heat and keep aside.
4. Once sago is cooked, add roasted vermicelli and cook on medium flame till done. Add cardamom powder, sugar, salt and stir till sugar is dissolved completely. Remove from heat, add roasted cashew nuts, raisins and combine well.
5. Bring milk to a boil and add to the cooked vermicelli. Do not boil paayasam at this point. Combine well and let paayasam sit for 10 minutes before serving.