Apr 13, 2011

Sago - Vermicelli Payasam

We have already posted both Sago payasam and Vermicelli Payasam . I tried combining both and this was also tasting  good ..I did not add cashews + raisins ...if u wish , U can add it ...and sugar as per your taste ...

Ingredients needed :
  • Sago  - 1 cup
  • Vermicelli - 1 cup
  • Milk - 3 cups
  • Condensed Milk - 1/2 tin
  • Sugar - 1/4 cup
  • Elachi powder - little
  • Ghee - little
  • Cashews and raisins - few
Method : 

Heat a pressure pan add little ghee and roast the Sago for few secs. and then add enough water and pressure cook it well , till done. Heat a kadai , and add ghee and fry Cashews + raisins and set aside and add ghee and fry the vermicelli for few mins ..make sure u don't burnt that ...and then add enough water and allow it to boil well till done.Once the pressure is released , open the pressure pan and add thevermicelli  to the cooked sago and add condensed milk + sugar + milk and mix it well and allow it to cook for few more mins ....then switch off the flame and garnish with fried cashews , raisins and elachi powder ...


    1. Yummy payasam, Looks so delicious..

    2. combining sago pearls and vermicilli has never crossed my mind. The payasam looks creamy. Happy new year to you!


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