Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

Indian Egg less Sweets Special

Andhra Cuisine

Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

For Pavan's B'Day this year (according to the Telugu Calender), we prepared this Payasam & was well appreciated by my everyone including my beloved Grandmother :)

Ingredients:

Sago (Sabudana/Saggubiyyam)- 2 Tbsp. 

Vermicelli (Semiya)-¼ Cup

Clarified Butter (Ghee)- 2 Tsp.

Milk- 1 Litre or 3 Cups

Sugar- ½ Cup

Cashew nuts & Raisins- 2 Tbsp.

Cardamom Powder (Elaichi/Yalakulu)- ½ Tsp.

Method:

In a Pan, Heat Ghee, Add Cashew nuts & Raisins & Sauté till Golden in color, Keep aside

Add Vermicelli in the same Pan & Sauté on Low Flame till it starts getting a nice Golden color, Keep aside

In a Thick Bottomed Pot, add Sago with just about enough Water to Cover & Cook Covered on Low Flame till they are half done

Heat Milk in a separate Pot till one Boil comes
Add the Vermicelli & Boiled Milk to the Sago Pot & let it simmer

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan

Sago adds the binding in this Vermicelli Kheer which otherwise can be made alone but the Vermicelli would be loosely separated & the Kheer would be liquidy

Feel free to share your views & do let us know how this one turned out :)