Semiya Saggubiyyam Payasam |Sabudana Vermicelli Kheer

Semiya Saggubiyyam Payasam is one of the traditional sweet recipes of South India. Sabudana and vermicelli combination tastes great that is the reason it is offered as naivedyam to god during festive seasons.

During festive season Hindus have a ritual of making 3, 5, 9, 11 varieties of naivedyam and offered to god. Among all recipes, payasam is one of the easy and simple recipes which can be done in 10-15 minutes.

 Usually, sago is considered a coolant on the stomach and is served as a medicine whenever you have an abnormal stomach.

Sabudana Vermicelli Kheer is made in different styles based on geo-location. Our version is pure Andhra style. I have seen people substituting sugar with jaggery. I agree that jaggery is good for your health.

My children like to have a sugar version as this has a unique taste. When you make this recipe by adding an appropriate ratio of vermicelli, sugar, water, and milk. You can’t resist ending up with just a cup of payasam.

There are many substitutes for sugar. We can add jaggery, dates syrup, or even palm jaggery. Each ingredient has a unique flavour. So you can try the same recipe with different substitutes.

TIPS to make Semiya Saggubiyyam Payasam:

• Soaking sago overnight will not only make sago soft but also saves cooking time.
• We can roast dry fruits even in oil but roasting in ghee adds flavors to Payasam.
• If you are using jaggery instead of sugar we can skip the roasting of vermicelli.
• When using jaggery, its syrup must be added at the end after offing flame, or else our payasam may curdle.
• Adding cardamom powder will increase the aroma of Semiya Saggubiyyam Payasam.
• Usually, sago brings thick consistency, but if you want more thickness then add 2 tbsp. rice flour mixed in water.
• If you are adding sago directly then cook sago separately in a pressure cooker for 2 whistle blows.
• If Sabudana Vermicelli Kheer is made as naivedyam then we can even add camphor instead of cardamom powder.
• We can add condensed milk to get a thick consistency and additional flavour.

You may also like to check other recipes:

Chakkara Pongal,

Vermicelli Payasam,

Rice Kheer Recipe,

Semiya Halwa and

Kesari Kheer Recipe.

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Semiya Saggubiyyam Payasam | Sabudana Vermicelli Kheer

Semiya SaggubiyyamPayasam is one of the traditional sweet recipes of South India. Sabudana and vermicelli combination tastes great, that is the reason it is offered as naivedyam to god during festive seasons.

Course Dessert

Cuisine Andhra

Keyword Sabudana Vermicelli Kheer, Semiya Saggubiyyam Payasam

Prep Time 9 hours

Cook Time 25 minutes

Total Time 9 hours 25 minutes

Servings 4

Calories 241 kcal

Author Uppada Lakshmi

Ingredients

• Sago/ Saggubiyyam – ½ cup
• Vermicelli – 1 cup
• Water – required qty.
• Green cardamoms – 3 No.
• Sugar – 1 cup
• Ghee – 3 tbsp.
• Cashew – 2 tbsp.
• Almonds – 2 No.
• Raisins – 1 tbsp.
• Milk – 1 bowl

Instructions

1. Add saggubiyyam in a bowl and rinse with water to remove starch powder and dust particles.
2. Soak sago for an hour by adding a glass full of water. Some variants soak fast and some take time to soak. Based on the variant we choose, we need to boil them.
3. Prepare cardamom powder by adding 3 green cardamoms and little sugar in a mixer grinder. Blend it to fine powder, keep aside.
4. In pan heat ghee and roast dry fruits. We have added cashew, almonds, and raisins.
5. Each has different cooking temperatures, if are new then roast each dry fruit individually and keep aside.
6. If you are left with ghee it ok or else add little more ghee and roast vermicelli in the same pan to golden brown colour and keep aside.
7. Add 1 cup of milk and 1 cup of water to dilute milk so that sago can be cooked in it. Bring it to boil.
8. Add soaked sago and cook for a while and then add vermicelli. Cook till both the ingredients are cooked.
9. Once payasam concentration thickens, add sugar and 1 tbsp. cardamom powder for essence.
10. Add roasted dry fruits by keeping a few to garnish aside and mix well.
11. Serve Saggubiyyam Payasam in a bowl and garnish with remaining dry fruits.

Recipe Video

How to make Semiya Saggubiyyam Payasam:

1. Put sago in a bowl and add adequate water to clean it.

2. Add 1 glass full water and soak it for an hour.

3. Put green cardamoms and 3 tbsp. sugar and crush to make cardamom powder, transfer to another bowl.

4. Heat ghee on a pan, roast cashew, almonds, and raisins for a second.

5. When raisins start swelling like a bubble, transfer to another bowl.

6. In the same pan with leftover ghee, roast vermicelli and keep aside.

7. In a pan add a cup of milk and water in equal proportions and bring it to boil.

8. When milk is boiling add soaked sago. When sago is soaked overnight it can be beaked with two fingers.

9. Add the roasted vermicelli and cook for 5 minutes till the milk becomes thick.

10. Put sugar and 1 tbsp. cardamom powder.

11. Garnish Saggubiyyam Payasam with roasted dry fruits and serve hot or chilled.

Watch this recipe Video on >> Youtube.

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