Wednesday, September 3, 2008

Semiya ( with Sago) Payasam / Pal Payasam / Milk Payasam

I think, this is the most commonest kheer prepared in most of the Tamil occasions. Though there are many kind of kheers, most of the Tamilians are addicted to this dish. I don't know how they found out this taste, but some people love to have this kheer mixed with broken pieces of appalam.
Here is the recipe for such a tasty Tamil pudding(?????????? can we call it like this? idea!!!!!)


  • Vermicelli (or any other brand)Semiya-1/2 cup
  • Sago(Javarisi)-1/4 cup(either one or both can be used)
  • Milk-2 cups
  • Water-1 cup
  • Ghee-2 tablespoon
  • Sugar-5 or 6 tablespoon(according to the sweetness required)
  • Cahsew- 7 or8
  • Cardamom(elakai)-4 or5
  • Dry grapes-8 or 10


  • Heat little ghee in the pan and fry the cashews to golden brown.
  • Keep aside and fry the semiya in the remaining ghee.
  • Fry it evenly in medium flame till it changes to golden brown.
  • Fry the sago in the pan for few seconds till it becomes hot.
  • Sago need not be fried till golden brown.
  • Mix the water and milk and boil it seperately.
  • When the milk boils, add the fried sago and then the semiya.
  • Stir it in intervals of every 20 seconds till the sago and the semiya is cooked well.
  • Now add the required sugar to the kheer and mix it well.
  • Do not add the sugar until the sago and the semiya is cooked well.
  • Some prefers the payasam to be watery.
  • Allow it to boil till the required consistency is acquired.
  • Garnish with the fried cashew,(can add any kind of nuts)crushed cardamom, and the dry grapes.
  • Serve it hot or cold.

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