Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

  1. imageSago vermicelli payasam

Saggubiyyam semiya payasam is a must during navarathri(Dussehra) pooja. This payasam is offered to goddess Shakthi(Durga)on one of the days of Dussehra. This payasam can be prepared during Diwali also. This is very easy to make and so delicious. Sago is called as tapioca pearls in English, saggu biyyam in Telugu, javvarisi in Tamil, sabudana/sago in Hindi , sabaki in Kannada, chowwary in Malayalam. The payasam/porridge is prepared with sago and semiya. For the sweetness I’ve added sugar. Sugar can be replaced with jaggery. Here I present saggubiyyam semiya payasam to relish on any day. Njoy Cooking, Serving n Savoring!


Sago: 1/2 cup

Semiya/Vermicelli: 3 tbsp

Sugar: 1 1/2 cups(Adjust more or less according to your taste)

Water: 1/2 cup(For soaking sago)

Milk: 1 litre

Cardamom pods: 5/6 nos.

Ghee: 1 1/2 tbsp

Dry fruits: Fistful(Cashews,almonds,raisins and chironji(Sara pappu)

Saffron strands: 5or 6(Optional)

Method of preparation:

1. Soak tapioca(Sago) pearls for 1/2-1 hour. Soaking helps sago to cook fast. I’ve used big sago.image

image2. Dry roast vermicelli till it changes to light brown colour. Here in this recipe I’ve used roasted vermicelli.

3. Boil milk in a heavy bottomed vessel.image

4. After soaking sago pearls in water, don’t discard the water. Use the soaked water for cooking sago along with milk. Pour sago along with water into the milk carefully.image

5. Cook sago in milk on low flame till sago appears to be translucent or soft.

6. Now add vermicelli and cook for 5 minutes. Vermicelli takes less time to cook compared to sago. Add crushed cardamom pods and saffron strands too.image

image7. When sago and vermicelli cook completely switch off the flame. Add the sugar and mix thoroughly till it dissolves.image

8. Heat a small kadai put ghee, fry all the dry fruits and pour into the payasam. Mix well.image

image9. Now the delectable, milky sago vermicelli payasam is ready to serve hot.image



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s