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Friday, July 30, 2010

Payasam Prasadams ~ Saggubiyyam - Semya Payasam



Probably, one of the most common and yummiest desserts that appears in most of the south Indian homes on every celebration has to be payasam / kheer. Also because of the simple preparation, it is one of the most favored 'prasadam'* item. Though this rich and creamy dish attains different avatars depending upon what it is made of, the milk base and the sugar / jaggery sweetener remains the constant factors of the dish. Cardamom happens to be the flavoring agent and raisins / nuts toasted in ghee serve as garnish besides adding the crunch.
After rice, probably sabudana kheer was the most traditionally prepared payasam. My mother sometimes happens to add vermicelli as well to the sabudana payasam and prepares this combo payasam that is equally delicious.

Ingredients for 4 servings:
Saggubiyyam ( Sago pearls / Sabudana) - 1/4 cup
Semya (Vermicelli) - 1/4 cup
Full fat milk - 1 .5 cups
Sugar - 1/2 cup
Cardamom powder - 1/2 tsp
Clarified butter / Ghee - 2 - 3 tsp
Raisins & Cashew nuts - 1 Tbsp

How I prepare this payasam:
* Fry vermicelli on low flame till it turns golden brown and keep it aside.
* (I usually) soak sabudana in water for 1 or 2 hours before cooking. Throw away the water used to soak sabudana and wash twice with fresh water. This step is entirely optional but it aids in cooking the sabudana faster.
* Cook sabudana in sufficient water (about 2 cups) till sabudana is cooked and appears transparent. Keep stirring in between so that sabudana doesn't stick to the bottom of the pan. To avoid sticking and burning of sabudana, I usually use a nonstick saucepan. After the saabudana is cooked, throw away the water used to cook the sabudana.
* Add milk to the sabudana and start cooking again. When the milk becomes hot, add the fried vermicelli. If you add vermicelli to the cold milk, it would clump up. Cook till the vermicelli is done and then add the sugar and the cardamom powder. When the sugar melts, turn off the stove.
* Add ghee to a small saute pan and add the cashews and raisins. When raisins turn plump and cashews turn golden brown , turn off the stove and add them to the cooked payasam and stir once.
This payasam tastes good either cold or warm.



This goes to Priya's Cooking with Seeds - hosted this month by Niloufer with the theme 'Sago Seeds'.

* Prasadam - Food offered to God, as part of a Hindu, religious celebration

Post a Comment

12 comments:

RV said...

I think it is one of The popular dessert in India al teast in south India. Am drooling over it.. slurpp..

Sanyukta Gour(Bayes) said...

droooooling dish and dying over the closeup...my fav too suma...love it....heavenly

Latha said...

Yummy and scrumptious payasam.

Premalatha Aravindhan said...

payasam luks delicious,perfect for the celebation...

Shabitha Karthikeyan said...

Dessert everyone would love !!! looks so delicious !!

Priya (Yallapantula) Mitharwal said...

Wow Suma, that looks wonderful !!! I love semiya upma and to add saggu biyyam to that, is great !!!

Kiran said...

Suma,

Payasam chala bagundi.Love the presentation.

kitchen queen said...

slurrrrrrrrrp! can I have the entire bowl to myself?

Torviewtoronto said...

lovely we make it with jaggery

chaitrali pathak said...

lovely clicks...and looking very yummy

Kairali sisters said...

YUmmy payasam. this is my fav...

Vanamala Hebbar said...

Nice one.....