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Main Course

Sabudana And Semiya Payasam

A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.

Ingredientsfor 6 servings

1 Cup,roasted Vermicelli
1 litre Milk
2 cup Sabudhana soaked for 3-4 hours
50 g Sugar
50 g Condensed milk
1/2 tsp Cardamom powder
10 Cashew nuts
10 Raisins
2 tbsp Ghee
Salt pinch

Preparation

Step 1
For preparing Sabudana and Semiya Payasam, first boil milk in a vessel.
Step 2
Once it reaches the boiling point, lower the flame and add roasted vermicelli.
Step 3
Add soaked sabudhana along with it. We soaked the sabudhana for 3-4 hours. Stir and it will cook easily. That's why we add vermicelli and Abidjan together.
Step 4
Cook on low heat stirring in between.
Step 5
When the vermicelli and sago is fully cooked, add condensed milk and Stir everything together thoroughly.
Step 6
Add sugar and Cardamom powder and simmer on a low flame for another 5 minutes till the sugar is fully dissolved.
Step 7
Heat another pan and roast cashew nuts and raisins in ghee and mix it with the kheer.turn off the heat when the kheer start thickening.
Step 8
Sabudana And Semiya Payasam is ready.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

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Get it on

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Main Course

Sabudana And Semiya Payasam

Ingredientsfor 6 servings

1 Cup,roasted Vermicelli
1 litre Milk
2 cup Sabudhana soaked for 3-4 hours
50 g Sugar
50 g Condensed milk
1/2 tsp Cardamom powder
10 Cashew nuts
10 Raisins
2 tbsp Ghee
Salt pinch

Preparation

Step 1
For preparing Sabudana and Semiya Payasam, first boil milk in a vessel.
Step 2
Once it reaches the boiling point, lower the flame and add roasted vermicelli.
Step 3
Add soaked sabudhana along with it. We soaked the sabudhana for 3-4 hours. Stir and it will cook easily. That's why we add vermicelli and Abidjan together.
Step 4
Cook on low heat stirring in between.
Step 5
When the vermicelli and sago is fully cooked, add condensed milk and Stir everything together thoroughly.
Step 6
Add sugar and Cardamom powder and simmer on a low flame for another 5 minutes till the sugar is fully dissolved.
Step 7
Heat another pan and roast cashew nuts and raisins in ghee and mix it with the kheer.turn off the heat when the kheer start thickening.
Step 8
Sabudana And Semiya Payasam is ready.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...

20 min|5 servings|5

Main Course

Lady's Finger-Bhindi In Coconut Curry

Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.

30 min|3 servings|4

Main Course

Lady`s Finger Curry

Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...

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Main Course

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Layer tea is a drink which plays with the density of each ingredient to create the obvious layers in the glass of tea.

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