Semiya Payasam | Vermicelli Payasam with Sago

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins
Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Parippu Payasam | Green Daal Payasam

Green daal 1/2 cup
Thick coconut milk 1/4 cup
Whole milk 1/4 cup
Sugar 1/4 cup
Ghee 2 tablespoons
Soak the green grams in water overnight. Boil it with water for 20 minutes, until the green gram is cooked(over low heat). Then add whole milk, coconut milk, sugar & cardamom pods. Stir constantly for 10 minutes, until the sugar is dissolved. Add the ghee. Serve hot.

Pal Payasam

1/2 cup Long-grain rice
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water
Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.