Semiya Saggubiyyam Payasam

5 from 2 votes

Semiya Saggubiyyam Payasam or Semolina Sago Porridge is one of the traditional sweet recipes in South Indian made for different festivals. This combines both sago and vermicelli to be cooked milk.

Course Desserts

Cuisine Andhra Pradesh

Keyword Easy Indian Sweet, Indian Sweet, Sago Sweet

By Cook Method Stovetop

Occasion Deepavali, Ugadi

By Diet Healthy Recipes

Dish Type Festival Sweets

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 546kcal

Author Srivalli

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 entire cooking has to be done on low flame.
The total cooking time will be 20 mins in the pressure cooker.

Nutrition

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