♥Vermicelli & Sago Payasam♥ A peek into our Onam Celebration ♥

Onam is Kerala's own festival celebrated in the month of 'Chingam'. It is celebrated by people from all walks of life irrespective of caste, religion etc.

Making a flower carpet or 'pookalam' is a must for Onam.

It is said that Kerala was ruled by a very people-friendly and loving king 'Mahabali'. And Onam is a celebration where in you welcome him into our homes every year. :) So a big feast is prepared on the 'Thiru Onam' day.

Celebrations include snake boat races, 'thiruvathirakali' ( dance perfomed by the ladies), 'ujanlattam' ( swinging very high on swings made out of coir tied on the bark of trees) etc.

Must say this was one of the best Onam that I had...Our house was full and I had my cute lil cousins visiting us. I haven't seen them since 11 years! :) We all were busy in the morning putting the 'pookalam' ( flower carpet) while Amma was sweating in the kitchen making lunch. Yes, lunch and NO sadya :) We took an easy way out this time with our fave Chicken Biriyani :)

But we had our favourite Vermicelli & Sago Payasam to end our meal with :)

♥Vermicelli & Sago Payasam♥

Recipe by my mom

Ingredients

Vermicelli - 200g ,roasted

Milk-2 ltrs

Sugar-1 cup -1 1/2 cup

Sago-50 g

Water-2 cups

Cashewnuts-25 g

Raisins-25 g

Cardamom pods- 4,crushed

Ghee/Clarified butter-4 tbsp

Method:

• Heat ghee and fry the nuts and raisins in it till golden brown. Reserve.
• Soak sago in water for 30 mins.Boil for 10 mins or till it is cooked.
• Mix and cook roasted vermicelli, sago and milk. Let it boil.
• Add sugar and stir continously till the sugar dissolves.
• Let it thicken. It will take approx 20-25 mins.
• Add the cardamom powder and mix.
• Garnish with nuts and raisins.
• Serve hot /well chilled.

This payasam is my mom's favourite .It is milky and mildly sweet. We love it when it is eaten warm. I love biting into the sago ...somehow it fascinates me :)