Semiya Chawwari Payasam / Vermicelli Sago Kheer


1 cup vermicelli / semiya
1/4 cup sago/ chawwari/ sabudhana
3 1/2 – 4 cups milk
3/4 cup sugar ( add to your taste)
1/2 tsp cardamom powder
a pinch of saffron strands (optional)
2 tbsp ghee
10-12 cashew nuts
1 tbsp raisins

  1. Soak the sago in some water for 1 hour.
  2. Heat 1 tbsp ghee in a thick bottomed pan and roast the cashew nuts and raisins and keep it aside.
  3. Add the remaining ghee to the pan and roast the vermicelli until it turns golden brown.
  4. Then add the milk, soaked and drained sago, sugar, cardamom powder and saffron strands and stir well.
  5. Cook on medium-low flame, stirring frequently, until the vermicelli is cooked and the sago have turned transparent and bubble-like.
  6. When the payasam has reached the right consistency, add the roasted cashew nuts and raisins and switch off the flame. Serve it warm or chilled…
  • The payasam tends to thicken once it cools, so you can add the warm milk/ water to adjust the consistency of the payasam before serving…


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