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Semiya Saggubiyyam Payasam
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Semiya Saggubiyyam Payasam | Sabudana Vermicelli Kheer
Prep Time
9 hrs
Cook Time
25 mins
Total Time
9 hrs 25 mins
 

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
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