Tuesday, October 13, 2015

Semiya Payasam Recipe / Semiya Kheer Recipe / Semiya Payasam using Jaggery Recipe


Semiya Payasam or Semiya Kheer is a Simple and Tasty dessert. you can prepare this sweet dish on any festive or special occasions. Kids will love to have this sweet dish.

Author: Nagaharisha
Recipe Type: Dessert
Cuisine: Indian
Serves: 3

Ingredients:


  • Milk - 4 Cups
  • Semiya - 1/4 Cup
  • Sago - 1/4 Cup
  • Jaggery - 1/4 Cup or sugar - 1/4 Cup or adjust to your taste
  • Sugar - 2 tsp
  • Cardamom Pods - 3
  • Ghee - 2 to 3 Tbsps
  • Cashews - 6 (sliced) or more of your choice
  • Raisins - 6 or more of your choice
  • Almonds (Badam) - 6 (Sliced) or more of your choice
  • Dates - 5 (Sliced) optional

Procedure for Semiya payasam:

  • Soak the sago or saggubiyyam in 1/4 cup of water for about half an hour (Sago increases in volume).
  • Grind sugar, cardamom pods into a fine powder, thinly slice almonds and dates. set aside.
  • Boil Milk and water in a heavy bottom vessel or pan on a medium flame. Set aside.
  • Add ghee to a pan, When the ghee is nice and hot add cashews, sliced almonds and saute it for few seconds or until light golden colour.
  • Now add raisins, sliced dates and saute it until the raisins are puffed up or for few seconds.
  • Now transfer the fried ingredients to other plate and to the same pan add semiya to the leftover ghee or add more ghee of your choice. Fry until golden colour.
  • Now to the fried semiya, add boiled milk, Sago (saggubiyyam). Cook on a low to medium flame until semiya, sago becomes nice and smooth (It takes to cook around 3 to 4 minutes). Stir in between cooking to prevent sticking at the bottom. 
  • Now add cardamom powder, fried ingredients and mix it well. (When you are using sugar instead of jaggery add at this point and mix it well).
  • Turn off the stove. Set aside for a minute.
  • After a minute add shredded jaggery and mix it well. (By adding jaggery into the boiling milk, it will curdle. So turn off the flame set aside for a minute and then add shredded jaggery).
  • Semiya payasam or Semiya kheer is ready now. Serve it warm or chilled of your choice.

Note:

  • Not only for this recipe, for any recipe when we are using milk and jaggery. Adding jaggery into the boiling milk, it will curdle. So turn off the flame set aside for 1 minute and then add jaggery. 
  • Instead of jaggery, you can even substitute with sugar of your choice. but do remember jaggery is good for health when compared with sugar.
  • You can even substitute sago with semiya.
  • If the semiya kheer is too thick when it cools down or after refrigerating, you can even add hot milk and adjust the consistency of the kheer.
  • If the kids are not interested to have fried nuts, better to grind dry roasted nuts into fine powder and add along with the cardamom powder.

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