12th January 2006, 08:17 AM
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 Ball & Stick Payasam - Javvarisi & Semiya !
Full cream milk - ½ litre Sago ( small transparent variety) - 1 tbsp Broken semiya - ¼ cup Sugar - 1/2 cups Water - 2 cups Cardamom powder - 1 tsp Cashewnuts chopped - 1 tbsp Raisins - 1 tbsp. Ghee - 6 tsp Boil milk & keep ready. Smear 2 tsp ghee on semiya. Heat 2 tsp ghee in a vessel & fry cashewnuts chopped & raisins & remove. Add the remaining ghee & add sago. When the sago looks fried, add semiya & fry on a low fire. Add 2 cups of water & boil the mixture. Keep the flame medium & add milk as soon as the sago & semiya are cooked soft. Boil on a medium flame for 5 mts. Lower the flame & add sugar. Thereafter do not boil the mixture. Keep on a low flame for 2,3 mts, stirring to dissolve the sugar. Add cardamom powder & remove. Add the cashewnuts & raisins. On cooling to room temperature, this has a “ sauce “ consistency. If you plan to refrigerate & serve, add less sago. Since some varieties of semia become thick on cooling, it is safer to keep some cold milk ready to add if necessary. Note: If you are making large quantities, like 2,3 litres of milk, do not increase sago & semiya proportionately. For 2 litres of milk, double the sago & semiya & additionally add 2-3 tbsp of well cooked moong dhal. This will make the payasam thicker, without making it mushy. Another alternative to moong dhal is adding 1 tbsp vanilla flavoured custard powder, mixed with little water. In all cases, do not boil after adding sugar. B & S payasam.jpg
Last edited by Chitvish; 10th November 2008 at 09:26 AM.
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