Mango Semiya Payasam


1/2 cup semiya / vermicelli
1/2 cup chawwari / sago
1 cup mango pulp
2 cup coconut milk
2 cup milk
1 tin condensed milk
3/4 cup sugar ( add to your taste)
1/4 tsp cardamom powder
10-12 raisins
10-12 cashew nuts
2 tbsp ghee


  1. Soak the sago in water for 1 hour.
  2. Heat ghee in a pan and roast the cashew nuts and raisins and keep it aside.
  3. Add the vermicelli/ semiya to the same pan and roast until it turns golden brown and keep it aside.
  4. In a thick bottomed pan, add soaked and drained sago and cook on medium-low flame adding enough water till sago turns transparent and bubble-like.
  5. Add coconut milk to this and allow to boil well.
  6. Then add the roasted semiya, mix well and cook until it becomes soft.
  7. Add mango pulp to this and stir well. When it starts to thicken, add condensed milk and milk and mix well.
  8. Then add the sugar, stir well and cook till it dissolves and boils well.
  9. When the payasam has reached the right consistency, add cardamom powder and mix well.
  10. Garnish with roasted cashew nuts and raisins and switch off the flame. Serve it warm…

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