Semiya Javvarisi Payasam

A rich dessert like this one surely can’t be missed. You’ll be surprised by the number of people who ask for more servings!

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Semiya Javvarisi Payasam

A rich dessert like this one surely can't be missed. You'll be surprised by the number of people who ask for more servings!

Course: Dessert

Cuisine: Indian

Servings: 6

Ingredients

• 1 cup vermicelli (semiya)
• ¼ cup sago (javvarisi)
• 2 tbsp ghee
• 2 tbsp cashews (halved)
• 2 tbsp raisins
• 2 cups milk
• ½ cup condensed milk
• 3 tbsp sugar
• ¼ tsp cardamom powder
• 1 pinch saffron

Instructions

• Melt ghee in a pan. Once hot, add cashews and raisins. Roast until raisins plump and cashews brown.
• Remove the cashews and raisins from the pan. Set aside.
• In the same pan, add vermicelli and roast for 2-3 minutes.
• Remove the roasted vermicelli and set aside.
• Pour in 1 cup of water into the same pan and let it boil.
• Wash the sago and add it to the boiling water. Cook until transparent.
• Add the milk and roasted vermicelli into the pan. Cook for 10 minutes. The vermicelli should be soft and well cooked. Stir every few minutes to prevent sticking at the bottom of the pan.
• Next, add the condensed milk and sugar. Let this boil for 2 minutes.
• Add cardamom powder and saffron. Gently mix. Adjust the consistency by adding 1 cup boiling water, if needed. Adjust sweetness by adding more sugar or condensed milk, if needed.
• Remove from heat once the vermicelli is well cooked.
• Top with plump raisins and roasted cashews. Serve warm or cold.