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Wednesday, May 9, 2012

Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

Indian Egg less Sweets Special
Andhra Cuisine
Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

For Pavan's B'Day this year (according to the Telugu Calender), we prepared this Payasam & was well appreciated by my everyone including my beloved Grandmother :)

Ingredients:
Sago (Sabudana/Saggubiyyam)- 2 Tbsp. 
Vermicelli (Semiya)-¼ Cup
Clarified Butter (Ghee)- 2 Tsp.
Milk- 1 Litre or 3 Cups
Sugar- ½ Cup
Cashew nuts & Raisins- 2 Tbsp.
Cardamom Powder (Elaichi/Yalakulu)- ½ Tsp.

Method:

In a Pan, Heat Ghee, Add Cashew nuts & Raisins & Sauté till Golden in color, Keep aside

Add Vermicelli in the same Pan & Sauté on Low Flame till it starts getting a nice Golden color, Keep aside
In a Thick Bottomed Pot, add Sago with just about enough Water to Cover & Cook Covered on Low Flame till they are half done

Heat Milk in a separate Pot till one Boil comes
Add the Vermicelli & Boiled Milk to the Sago Pot & let it simmer




Tips:

Bengali- Shemai
English- Vermicelli
Hindi- Seviyan
Gujarati- Sev
Kannada- Shavige
Malayalam- Semiya
Tamil- Semiya
Telugu- Semiya/Sevalu
Urdu- Seviyan

Sago adds the binding in this Vermicelli Kheer which otherwise can be made alone but the Vermicelli would be loosely separated & the Kheer would be liquidy


Feel free to share your views & do let us know how this one turned out :)

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