SABUDANA VERMICELLI KHEER/ JAVVARISI SEMIA PAYASAM

Sabudana Vermicelli Kheer is a popular dessert and favourite of many.  It can be done using Sugar or Jaggery. Now, being Navarathri time, I have done using Jaggery. This kheer can be done either using Sabudana or Vermicelli or a combination of both. 

INGREDIENTS:
Javvarisi/Sabudana - 1/4 cup
Semia/Vermicelli - 1/4 cup
Jaggery - 3/4 cup
Milk - 3 cups
Cashew nut - 10
Cardamom powder - 1/4 tsp
Ghee - 1 tsp

METHOD:
1. Soak Javvarisi for an hour. 
2. In a bowl add 2 cups of water and allow to boil. 
3. Add soaked Javvarisi and cook for a few minutes, until it is half cooked. 
4. If over cooked it might turn into porridge.

5. After it is half cooked, add vermicelli and cook for a minute until it starts boiling, switch of the flame.
6. Close the bowl with a lid so that both sabudana and vermicelli gets fully cooked,
7. In a pan add milk, boil until it gets little thicker and let it cool.
8. In another pan, add jaggery and half cup of water and cook until the jaggery melts well and starts to boil.

9. Filter the jaggery syrup and add to the javvarisi semia mixture.

10. Add cooled milk, otherwise it might curdle.
11. Taste for sweetness, if needed add more powdered jaggery. If it is very sweet, boil needed milk, cool well and add to the Kheer.
12. Add cardamom powder, mix well.
13. Add ghee in a pan, roast cashews and add to the kheer.
14. Tasty and delecious Javvarisi Semia Kheer is ready.

Note:

• Instead of Jaggery, sugar can be added. 
• Before adding jaggery, the Javvarisi should be well cooked and turn into transparent pearls. Other wise it might not taste well.