Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.

  

Sabudana Kheer recipe - Ingredients:

Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup

Milk – 3 cup

Sugar  - ¾ cup

Cardamom Powder – 1 tsp

Cashews - few

Raisins - few

Clarified Butter / Ghee – 1tbsp

Water  - 1 cup (appox)

Method:

  

Wash the sabudana twice and add water,

the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.

In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate

In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 

Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.

Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.

Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

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Semiya Payasam / Vermicelli Kheer/ Dessert

Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam. 

Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert similar to rice pudding.

In the language of Tamil “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

First day ->  Fried Modak 
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer

Ingredients:

• Semiya /vermicelli  Roasted - 1/2 cup
• Milk - 2 cups
• Sugar - 1/4 cup
• Ghee(clarified butter) / Butter - 1 tbsp
• Elaichi /Cardamom Powder - 2 tsp
• Cashew Nuts - 8 to 10 nos
• Raisin - 1 tbsp

Time Required: 15 mins

Method:

Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a  plate

Step 02) In the same pan dry roast the semiya till golden brown.  I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store

Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.

Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)

Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.

Prasadam is ready to offer for lord Ganesh :)

Serving:
You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.

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Moong Dal Kheer / Pasi Paruppu Payasam

This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days.  The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.

Ingredients:

• Moong Dal / Green Gram Split  - 1 Cup
• Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
• Milk - 1/2 Cup
• Water - 3 cups
• Ghee /Clarified Butter- 1 tbsp
• Cardamom/Elaichi Powder - 1 tsp
• Cashewnuts/Almond for decoration

Time Required: 15-20 mins

Method:

1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the  moong dal mixture and cook until tender
6.  Fry the cashew nuts in ghee and add it the payasam and enjoy :)

Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.

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Carrot Kheer / Payasam

In India the sweet dish which is made up from milk locally called as Payasam & kheer. It is one type of dessert but with a  liquid in consistency.

You can prepare kheer from semiya/ Vermicelli, Sabudana/ Sago, milk and  Rice. And carrot newly added to this category. Here is my version of Carrot Kheer recipe.

Ingredients:

• Carrot - 1 cup (I have used small carrots ) if it is big - 2 to 3 nos
• Milk - 2 cups 
• Sugar - 2 tbsp
• Ghee/Clarified Butter  - 2 tsp 
• Cashew nuts and Raisins - Few
• Cardamom powder /Elaichi Powder - 3 tsp

Time Required: 25-30 mins

Method: 

1) Pressure cook carrots for 2 whistles and grind it to a smooth paste 







2) Heat clarified butter in a pan, add the cashews and raising fry them to golden brown and keep aside







3) In the same pan, saute boiled carrots paste until the raw smell completely leaves









3) Then add milk, sugar and mix well. Cook for 5-7 mins until the kheer becomes bit thick in consistency 

4) Turn to low flame add cardamom powder, roasted cashews & raisins and stir well for 2 to 3 mins. and then switch off the flame 

Serving: Enjoy the healthy and delicious carrot Kheer/Payasam.  serve hot or cold as per your family members choice!

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