Javvarisi Payasam/Sabudana Kheer

Prep Time:5 m + soaking time  Cook Time:20 m

Serves:3

Ingredients

Javvarisi - 1/2 cup(soaked for 30 m)

Sugar      - 1/4 cup

Milk        - 1 cup

Ghee       - 1 tblsp

Nuts        - as desired

Raisins     - as desired

Method

• Wash and soak javvarisi for thirty minutes.Boil water in a vessel and add soaked sabudana/javvarisi and cook until the the pearls are soft.
                         
  
  
• Now add milk and sugar to this and stir well in medium flame.Meanwhile fry nuts and raisins in ghee.Transfer to serving bowls and top with nuts and raisins.
                             
                                 
  

Little Words

• Add sugar according to taste.
• Add more milk if desired.After adding milk the pearls will be transparent.
• Add brown sugar or jaggery as per desire.

Seviyan Kheer/Vermicelli Pudding

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Seviyan/Vermicelli - 1 cup

Milk                        - 2 cup

Saffron Strands       - few

Condensed Milk     - 1/4 cup

Ghee                       - 1 tblsp

Nuts                        - few

Method

• Heat ghee in a pan and roast the nuts and add milk to this.When it is hot enough add saffron strands and let it boil.Add the roasted vermicelli and cook on low flame.Stir in condensed milk and serve.
                        
                                
                               
     

Little Words

• A delicious dessert prepared during Ramadan.
• Condensed milk can be substituted with milk and sugar.
• Using condensed milk reduces cooking time.
• Seviyan is thin semiya.Normal semiya can also be used as well.