Semiya and Sago Payasam...a sweet pudding with Vermicelli and Tapioca Pearls!

Today is Thiruvonam ... Wishing all my lovely readers, friends and family a Very Happy ONAM.
I'm going to share a really sweet and simple payasam , which is commonly made in my house. My son loves this and can eat it for all 3 meals (which I don't allow him to ofcourse) !!

Semiya payasam can be had warm or cold and the prepartion cannot go wrong. I have added little Sago / Tapioca pearls to thicken the consistency of the payasam. Enjoy and have a wonderful time!

The recipe here makes a pretty decent amount to serve 3-4 people. Double it for more! :-)

Semiya and Sago Payasam Recipe
You'll need
Vermicelli - 1 cup
Sago / sabhudhana / tapioca pearls - 1/4 cup
Whole Milk - 3 cups
Sugar - 3/4 cup to 1 cup (as per sugar preference)
Cardamom (elachi) powder - 1 tsp (powder from around 3-4 cardamom pods)
Saffron - a pinch (optional)
Ghee - 2 tblsp
Cashews (halved) - 1 tblsp
Raisins - 1 tblsp

Directions1. Soak the tapioca pearls/sago in water for 30mins to 1 hour.
2. Heat the ghee and fry the cashews and rainsins and keep aside.
3. Use the remaining ghee to roast the vermicelli until it turns golden brown .
4. Add the milk, soaked sago, sugar, cardamom powder and saffron strands.
5. Keep stirring and let it come to a boil , also make sure the vermicelli is cooked through and the sago/tapioca perals looks translucent.
6. Finally add the Cashews and Raisins and turn off the heat. Serve it warm or chilled!

Suggestions:
1. If the payasam becomes too thick (which it will become once it cools), add more milk or water according to your preference.

This Onam is even more special as I get to make Appu actually eat his first Onam sadhya. Let's see which dishes he actually eats ;-)

So whats your plan this Onam? a full fledged sadhya? :-)

-Manju