Semiya Saggubiyyam Payasam or Semolina Sago Porridge is one of the traditional sweet recipes in different South Indian festivals. A creamy sweet with sago and vermicelli in milk.
Yet another recipe from my Payasam Varieties Collection is a family tradition passed on from my ammamma to be made especially for Ugadi, our Telugu New Year's Eve.
This Semiya Saggubiyyam Payasam is an Andhra-style pudding made by boiling vermicelli and tapioca pearls with milk and can be sweetened with jaggery or sugar. It is flavoured with cardamom and roasted nuts.
Today's Semiya Saggubiyam Payasam is a special recipe. A payasam that Amma makes for Ugadi only and only this year I came to know the reason behind it. Somehow she had never told me this before. I was saddened to learn this so late. Amma told me that this was a dish her Mom used to prepare.
For other Payasam Recipes, check the page for more ideas.
As always, there is that tilt I can hear in Amma's voice when she talks about her mom. Though we don't talk about it, it's been nearly five months since she passed away. We still converse as if she is with us still. So hearing about how she made it, really made it very special. So I am so glad I am getting to record how she used to make it exactly as how Amma was taught.
I am sure I may not be able to achieve the exact same texture as seen in the picture. However, this day is very special for me as Amma shared the traditions behind each dish. For the Ugadi Pooja, my Ammamma always only makes these dishes in combination and doesn't repeat them on regular days. So I can only imagine how important this spread is for Amma
I hope I have done justice in writing it as intended. I especially sat with Amma and took notes to recreate it again in my Kitchen. Other recipes in the Payasam List you can check.
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Ingredients
- Vermicelli - One of the main ingredients used is the Semiya or Vermicelli. We roast it in ghee before boiling it in a water mix.
- Sago - We call these Javvarisi / Saggubiyyam or Tapioca pearls. So you can call this Javvarisi Payasam or Sabudana Vermicelli Kheer too. Sago needs good soaking, so before starting the kheer making, remember to soak these pearls for a minimum of at least 30 minutes.
- Milk - We can use full-fat milk to make this kheer more creamy. I have used regular milk though.
- Sugar - Traditionally we use jaggery to make this kheer or you can replace it with part condensed milk as well.
- Spices and Nuts - We use cardamom powder along with fruits and nuts like cashews, and raisins roasted in ghee.
Instructions
For this Semiya Saggubiyyam Payasam, we add two different ingredients to this payasam that need separate cooking. So make sure you cook the sago well before adding them to the payasam.
Soak the sago for 30 mins. Then boil the sago in 3 cups water. If you are going to pressure cook, then use 1 & 1/2 cups water and pressure cook for 2 whistles.
Heat a small pan with ghee, and roast the nuts and raisins. Remove and keep it aside.
Next, add the vermicelli and roast it well, remove and keep it aside.
To the boiled sago, add the boiled milk. If using a pressure cooker, let the pressure fall.
Remove the lid and pour the milk into the sago.
Let the liquid come to a boil, and add the roasted semiya. Continue cooking for a couple of minutes.
Now add the sugar and stir well and continue cooking.
When the milk thickens a bit, maybe after boiling on slow flame for 5 to 7 mins, you can add the roasted nuts.
Notes for Semiya Saggubiyyam Payasam:
Cook this payasam on low flame for best result.
The total cooking time will be 20 mins in the pressure cooker.
Substitutions & Variations
Though this kheer is traditionally is with jaggery, making it with sugar gives a different taste. We can use other sweeteners too.
For making this Semiya Saggubiyyam Payasam, instead of only sugar, you can use condensed milk in part as well. You can also make this only with either sago or vermicelli.
Equipment
We would need a deep pan to boil the sago and a pan to roast the vermicelli before adding it to the boiling pan.
Storage
We can store the cooked payasam for a day in the fridge. However, we always make this fresh.
Expert Tips
For the Semiya Saggubiyyam Payasam, soak the sago pearls for at least 30 minutes. Else the pearls will not get soft. Roasting the semiya is also very important. Then the semiya will hold its shape after boiling as well.
Recipe
Semiya Saggubiyyam Payasam
Ingredients
- 1/2 cup Vermicelli / Semiya
- 1 cup Sago / Javvarisi / Saggubiyyam or Tapioca pearls
- 1/2 liter Milk
- 1 cup Sugar
- A Pinch Cardamom Powder
- 10 Cashew Nuts
- 10 Raisins
- 2 teaspoon Ghee
Instructions
- Soak the sago for 30 mins. Then boil the sago in 3 cups water. If you are going to pressure cook, then use 1 & 1/2 cups water and pressure cook for 2 whistles.
- Heat a small pan with ghee, and roast the nuts and raisins. Remove and keep it aside.
- Next, add the vermicelli and roast it well, remove and keep it aside.
- To the boiled sago, add the boiled milk. If using a pressure cooker, let the pressure fall.
- Remove the lid and pour the milk into the sago.
- Let the liquid come to a boil, and add the roasted semiya. Continue cooking for a couple of minutes.
- Now add the sugar and stir well and continue cooking.
- When the milk thickens a bit, maybe after boiling on slow flame for 5 to 7 mins, you can add the roasted nuts.
Notes
The total cooking time will be 20 mins in the pressure cooker.
Nutrition
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Jayanthi says
We remember our loved ones with such recipes and thanks for sharing such a cherished recipe of your Amma's Amma...The payasam looks fantastic. Good one Valli.
Champa says
You just made me get hungry for this payasam. I am going to make it right now.
Chef Mireille says
i love sago...must be a delicious payasam!
Priya says
My all time fav, wish to have anytime...
Pavani says
Payasam looks delicious. Anything that is passed from elders definitely means a lot to us, especially family recipes -- they will be cherished even more for generations to come. Thanks for sharing your family recipe.
Kalyani says
thats a wonderful combo.. never tried it.. guess I could add condensed milk to this to quicken the process 🙂
also thanks for sharing the lovely story from ur family on this payasam !
Swati Sapna says
Thats the great thing about food blogs! Its the best way to carry forward the food legacy which might otherwise get lost in the sands of time...
I love Sagubiyam payasam - it is a childhood favorite and was made for many festivals and special occasions.
Rumana Rawat says
Superb looking thali dear:)
Gayathri Kumar says
Payasam looks delicious. Grandma's recipe is sure to win hearts...
Gayathri Kumar says
Payasam looks delicious. Grandma's recipe is sure to win hearts...
PriyaVaasu says
Delicious Payasam!!!! Must be a cherished recipe with lot of emotions attached to it!!! 🙂
vaishali sabnani says
I was touched to read this...wonderful recipe and very well executed!!
Jagruti says
The Andhra Thali looks so traditional and beautiful..reminds me of Odia festival meals 🙂
Nalini's Kitchen says
Delicious and tasty payasam..looks awesome.
Harini-Jaya Rupanagudi says
Never tried semiya and sago. But payasam is payasam any day..ready to gulp it down!!
rajani says
That's touching Valli!
Vardhini says
Good that you are blogging all the cherished family recipes Valli. Payasam looks yummy.
Cool Lassi(e) says
I love the payasam. Payasam with milk base is my personal favorite. Thanks for sharing the payasam that is close to your heart. And may your grandma rest in peace.
Suma Gandlur says
I make this combo regularly at home.
I can understand the sentiments behind the preparation. Sunnundalu always remind me of my maternal grand mother.
PJ says
Nostalgic post Srivalli. The traditions passed on from our elders are definitely a treasure. Payasam looks tempting Srivalli 🙂
Aarthi says
we make that payasam often in our house..Love that complete thali
srividhya says
I have always made either sago or semiya payasam but never combined them. this is a great idea. I should give it a try.
Rafeeda - The Big Sweet Tooth says
I always love semiya payasam with that extra bite of sago. Just makes everything better. I am craving for some payasam now...