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Festival Special : Sago - Vermicilli Paayasam
Published On: 26 Mar 2007
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
for more details, click the name of the ingredient
kannada: Shavige / Semia
hindi: Sevyaian / Semya / Sevai
Gujarati: Sev / Sevaian
Konkani: Sevai / Shavige / Sheyyo
Marathi: Shevaya / Sev
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Fry the vermicelli in ghee until brown.
Heat milk in a vessel.
Add fried vermicelli and sago and cook until sago granules become transparent.
Add sugar and stir well.
Add cardamom powder, cashew ( fried brown in ghee) and allow to simmer for some more time.
Remove the vessel from the stove.
Add the condensed milk and mix well.
Also be called Egg Junnu
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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