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Showing posts with label INDIAN FESTIVAL RECIPES. Show all posts
Showing posts with label INDIAN FESTIVAL RECIPES. Show all posts

September 6, 2020

Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

semiya javvarisi payasam
My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.
Sago vermicelli kheer

Semiya javvarisi payasam

Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Semiya / Vermicelli – 1/2 cup (roasted)
  • Javvarisi / Sago – 1/4 cup (big ones or nylon)
  • Hot water – to soak javvarisi
  • Water – 2 to 2.5 cups ( to cook javvarisi and semiya)
  • Boiled Milk at room temperature – 2 cups
  • Sugar – 3/4 cup
  • Cardamom -3 (crushed)
  • Cashew nuts - 5 (whole)
  • Dry grapes - 10
  • Ghee - 1 tbsp
  1. Wash and soak javvarisi in hot water for 15 minutes.
  2. In the mean time, heat 1 tbsp ghee in a kadai.
  3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
  4. Roast semiya for 2 minutes. Remove in a plate.
  5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
  6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
  7. Add the roasted semiya and cook for another 10 minutes.
  8. Both semiya and javvarisi will be well cooked, soft and transparent.
  9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
  10. Switch off the flame once payasam becomes thick.
  11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
  12. Mix well and serve!
  • Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes.

    semiya javvarisi payasam recipe

  • In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside. 
  • Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes.
    semiya javvarisi payasam recipe
  • Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago.
    semiya javvarisi payasam recipe
  • Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame.
    semiya javvarisi payasam recipe
  • After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame. semiya javvarisi payasam recipe
  • Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside.semiya javvarisi payasam recipe

  • This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !


  • For less sweetness, add 1/2 cup sugar.
  • Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel.
  • While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water.
  • If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago.
  • Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame.
  • For variations, you can add a tbsp of badam milk powder at the end. 
Try this easy, yummy semiya javvarisi payasam and enjoy !
Semiya javvarisi payasam

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August 19, 2020

Kozhukattai Varieties – Kozhukattai Recipes List For Festivals

Kozhukattai recipes for festivals

In this post, I have shared the list of different types of kozhukattai recipes / kozhukattai varieties that can be made for Ganesh chaturthi / Vinayagar chaturthi and other festivals like Varalakshmi vratham, during Tamil month Aadi, Karthigai deepam and other occasions at home. For Ganesh chaturthi, people make varieties of kolukattai / mothagam / modak across South India and North India as Lord Ganesh loves modak and he is fondly called as Modakpriya /Mothagapriyan.

In Tamil nadu, it is called as kozhukattai. we make mothagam @ kolukattai as the major naivedyam recipe for Vinayagar chaturthi. Other than kozhukattai we make sweet appam, sundal, payasam and ladoo too. Kozhukattai varieties like sweet poornam kozhukattai, uppu kozhukattai / ulundu kolukattai and ellu kozhukattai is offered for Ganesh chaturthi. Some people also make paal kolukattai and thengai poorana kozhukattai instead of kadalai paruppu pooranam kozhukattai. Apart from the traditional kozhukattai recipes, beginners can easily try ammini kozhukattai in sweet and spicy versions.

In North India, Ukadiche modak and fried modak are very popular. Apart from this Khoya modak, dry fruits and nuts, khajoor modak can also be prepared. In this post, I have shared all the traditional kolukattai recipes and few beginner friendly kozhukattai recipes with no cook stuffing.  I have also shared some links on different methods of making kozhukattai / modak dough along with some useful video links. Hope you find this collection helpful for making kozhukattai varieties for this Ganesh chaturthi.I will try to add more kozhukattai varieties like peanut kozhukattai, vegetable kozhukattai, ilai kolukattai in future and update this list. Ok, lets move on to the list of kozhukattai recipes.

Check out my full Ganesh chaturthi recipes collection HERE !

Hope you find this list helpful to choose and prepare kozhukattai for this Ganesh Chaturthi festival. Do try and have a great celebration. Share your feedback too !

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August 18, 2020

Dry Fruits Kozhukattai Without Jaggery - Kozhukattai Varieties

dry fruits kozhukattai
When I was planning to share some kozhukattai varieties for Ganesh chaturthi, I came across this sugar free, dry fruits kozhukattai recipe using dates and nuts. The stuffing/ pooranam for this kozhukattai is prepared without jaggery and sugar. So this kolukattai recipe would be ideal for people who look for healthy options. Dry fruits pooranam is easy to make too. Just roast and grind, stuffing would be ready in minutes.

In North India, people make dry fruits and nuts modak by shaping it directly using a modak mould instead of stuffing in the kozhukattai dough. Its a no cook version. They call it as Khajoor modak. I made one and shared the picture below. So, you can make this kozhukattai without cooking or by stuffing in the kozhukattai maavu as shown in the description with pictures. Choice is yours. 

Ok, lets see how to make easy, healthy dry fruits and nuts kozhukattai for this Vinayagar chaturthi festival with step by step pictures.
dry fruits kozhukattai recipe

Below is the picture of dry fruits and nuts modak without stuffing in rice flour dough. You can eat this as such without steaming / cooking. 
Dry fruits modak

Dry fruits kozhukattai / Dates and nuts kozhukattai

Dry fruits kozhukattai / Dates and nuts kozhukattai

Dry fruits kozhukattai without jaggery and sugar for Ganesh chaturthi festival

Cuisine: Indian
Category: Sweet
Serves: 6
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time:40 Minutes


For Stuffing/ Pooranam
  • Mixed nuts (Cashews, badam, pista) - 15 each
  • Seedless dates - 20
  • Ghee - 1 tsp
For modak / kozhukattai dough
  • Store bought Kozhukattai flour or idiyappam flour - 1 cup
  • Water - as needed
  • Salt - 1/4 tsp
  • Gingely oil - 1/2 tsp


  1. Heat 1 tsp ghee in a kadai. Roast the nuts till golden. Grind coarsely.
  2. Collect in a plate. In the same kadai, roast the dates and cool down.
  3. Grind to a smooth paste without adding water. Add the paste to the ground nuts.
  4. Mix well to make the dry fruits pooranam. Make small balls and set aside.
  5. To make kozhukattai dough, roll boil 2 cups of water adding few drops of gingely oil.
  6. Take the store bought idiyappam / kozhukattai flour in a wide bowl. Add salt and mix well.
  7. Add the water gradually. Mix with a ladle. Cover and rest for 5 minutes to become warm.
  8. Knead it well using greased hands. Make a smooth dough.
  9. Take a ball shaped dough. Shape it using a modak mould.
  10. Keep one dry fruits ball in the center of mould and cover the kozhukattai with the dough.
  11. Remove the kozhukattai gently and steam in a greased idli plate.
  12. Kozhukattai becomes shiny after cooking. Switch off the flame.
  13. Rest for 10 minutes. Remove the modak and serve hot !


  • Heat 1 tsp ghee in a kadai. Roast the nuts in medium flame till slight golden in color. Cool down and grind to a coarse powder. Remove in a plate. 
    Dry fruits kozhukattai
  • In the same kadai, roast the dates. Cool down and grind to a paste without adding water.
    Dry fruits kozhukattai
  • Mix the dates paste with powdered nuts. Dry fruits stuffing / pooranam is ready. Make big gooseberry sized balls for stuffing the dough and set aside.
    Dry fruits kozhukattai Dry fruits kozhukattai
  • This modak can be prepared in two ways. One is a no cook version. To make this, take a portion of stuffing and press it in the modak mould to shape it. Remove gently and keep in a plate. Follow the same for the remaining stuffing. You don’t have to steam this modak. You can serve and eat as such.
  • For the second version, make kozhukattai dough with store bought kozhukattai or idiyappam flour. To prepare kozhukattai dough, roll boil 2 cups of water adding 1/2 tsp of gingely oil.
    Dry fruits kozhukattai
  • Take the store bought rice flour in a wide bowl. Add little salt and mix well. Add hot water gradually and make a smooth, non-sticky dough. Cover and rest for 5 minutes to become warm. Grease your hands with oil and knead the dough for few minutes.Dry fruits kozhukattai
  • Cover the dough with a wet cloth to prevent drying. Now take the kozhukattai achu/ modak mould and grease with oil. Take ball shaped dough and press it inside the mould to spread it well. Make a dent in the center and place a dry fruits stuffing ball.Dry fruits kozhukattai
  • Take a small portion of dough and cover the stuffing. Press it well and open the mould. Remove the kozhukattai gently. Arrange in a greased idli plate.Dry fruits kozhukattai
  • Make the remaining kozhukattai in the same way and arrange in the plate. Roll boil water in an idli pot. Place the idli plate with kozhukattai and cover with the lid. Steam it for 10 minutes in high flame and switch off the flame.
  • Do not remove the kozhukattai when hot. It will break. Rest it in the idli plate for 5 minutes and then remove it gently. Offer to God and enjoy !Dry fruits kozhukattai


  • Sweetness of dates is enough for the stuffing. So I didn’t add jaggery or sugar. You can add it based on your taste.
  • If you need more yield for the stuffing, add 1/2 cup of grated and roasted coconut to the nuts.  In that case, add more dates for adjusting the sweetness.
  • I have not used cardamom here. You can add if you like.
Try this healthy dry fruits kozhukattai recipe and enjoy !
Kozhukattai without jaggery
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August 16, 2020

Ellu Pooranam Kolukattai Recipe – Ellu poorana kozhukattai

Ellu kozhukattai recipe
Ellu pooranam kozhukattai / ellu koulakkati (Sesame seeds modak in English) can be prepared in two ways. One is a no cook stuffing by just dry roasting the sesame seeds and grinding with coconut, jaggery and cardamom. Other one is by cooking the roasted sesame seeds in jaggery syrup to make the stuffing. I have already shared the no cook ellu pooranam last year. But we usually make the second version for Ganesh chaturthi neivedyam. We also reserve some stuffing balls and offer ellu urundai to God. So today I thought of making a detailed post on our method of making ellu poorana kozhukattai. I always use black sesame seeds as I make it for festival. Also I tried making this ellu kozhukattai in different shapes like round, square, rectangle shapes without using modak mould. Ok, Lets see how to make ellu kolukattai/ sesame seeds modak with step by step pictures.

Check out my other Ganesh chaturthi recipes too !

ellu pooranam kolukattai

Ellu pooranam kozhukattai recipe

Ellu pooranam kozhukattai recipe

Ellu pooranam kozhukattai recipe / sesame seeds modak recipe

Cuisine: South Indian
Category: Sweet
Serves: 10
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes

1 cup = 250ml
  • Black sesame seeds - 1/2 cup
  • Powdered jaggery – 3/4 cup (Use 1/2 cup for less sweetness)
  • Grated coconut - 1/4 cup
  • Water - 1/4 cup
  • Cardamom powder – 1/4 tsp (optional)
  • Salt - a pinch
For kozhukattai dough
  • Idiyappam flour / Kozhukattai flour - 1 cup
  • Water - as needed
  • Cooking oil - a drop
  • Salt - a pinch
  1. In a kadai, dry roast sesame seeds till it starts to splutter. Remove in a plate.
  2. Melt jaggery adding water. Strain it. Again boil the syrup till frothy.
  3. Add roasted sesame seeds, grated coconut and cardamom powder.
  4. Mix well till the mixture starts to leave the sides of pan.
  5. Remove in a plate. Make balls when warm. Set aside.
  6. To make kozhukattai dough, boil water in a pan adding oil and salt.
  7. Add to the flour and make a smooth dough.
  8. Make shapes using mould or by hand. Stuff in sesame seed ball and shape it.
  9. Boil water in an idli pot. Arrange the kozhukattai in idli pot.
  10. Steam it for 8 to 10 minutes. Switch off and rest the modak for few minutes.
  11. Then remove in a plate. Offer to God and enjoy !

  • To make ellu pooranam, wash and dry the sesame seeds in a cloth for 30 minutes. But this step is completely optional. I don’t do it.

  • Heat a kadai and dry roast the sesame seeds till it starts to splutter. Remove in a plate.
  • ellu pooranam kozhukattai
  • In the same kadai, add jaggery and water. Heat and melt the jaggery. Strain the hot syrup using an iron mesh. Wash the kadai and add the strained syrup.

  • Boil till frothy. Add the roasted sesame seeds, grated coconut, cardamom powder and a pinch of salt. Mix well.
    • ellu pooranam kozhukattai
  • Cook in medium flame till the mixture becomes thick and starts to leave the sides of pan. Remove in a plate and spread it to becomes warm. Use a spoon and divide the mixture into small portions to make balls. This helps to roll balls easily once it becomes warm. So divide the mixture with a spoon when its hot. 
  • ellu pooranam kozhukattai
  • Grease your hands with sesame oil and press it to make balls when warm. Reserve 3 balls to offer ellu urundai. 
  • Now lets make the kozhukattai dough. Boil water in a pan adding few drops of oil and a pinch of salt. When the water roll boils, switch off the flame. 
    ellu pooranam kozhukattai
  • Add the hot water to 1 cup of kozhukattai flour gradually. Make a smooth, non-sticky dough. Cover with a wet cloth.
    ellu pooranam kozhukattai
  • Make golf sized balls and set aside. Cover the remaining dough with wet cloth. Take a ball and make soppu / cup shape. Keep a ball and close the modak. Make all the kozhukattai and arrange in an idli plate. 
    ellu pooranam kozhukattai ellu pooranam kozhukattai
  • Boil water in a idli pot. After the water comes to a roll boil, keep the idli plate. Cover and steam it for 10 minutes.
  • ellu pooranam kozhukattai
    Enjoy !


  • Adjust the quantity of jaggery as per taste.
  • Cardamom powder is optional
  • You can use white sesame seeds instead of black.
  • Dry roasting sesame seeds in mandatory.

Try this yummy ellu kozhukattai for this Ganesh chaturthi and enjoy !
ellu kozhukattai

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