Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

Sago 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!
Ingredients:
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.
2. 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.
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.
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.
7. When sago and vermicelli cook completely switch off the flame. Add the sugar and mix thoroughly till it dissolves.
8. Heat a small kadai put ghee, fry all the dry fruits and pour into the payasam. Mix well.
9. Now the delectable, milky sago vermicelli payasam is ready to serve hot.