Easy Semiya Payasam Recipe – Sago & Vermicelli Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Semiya Payasam Recipe – Sago & Vermicelli Pudding

Introduction

There’s just something about a warm bowl of payasam that feels like a hug, isn’t there? It’s the kind of dessert my grandmother always made, especially during festivals. This Semiya Payasam – a delightful pudding made with sago (javvarisi) and vermicelli (semiya) – is a family favorite, and I’m so excited to share my easy version with you. It’s comforting, subtly sweet, and comes together quicker than you might think!

Why You’ll Love This Recipe

This Semiya Payasam is perfect for those times when you crave something sweet but don’t want to spend hours in the kitchen. It’s a relatively quick dessert, ready in under 30 minutes. The combination of the soft sago and the slightly crunchy vermicelli creates a wonderful texture. Plus, the aromatic cardamom and roasted nuts elevate the flavors to something truly special. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious Semiya Payasam:

• 0.5 cup Semiya (roasted) – about 80g
• 0.25 cup Javvarisi (sago) – about 40g
• 2-2.5 cups water – 480-600ml
• 2 cups boiled milk – 480ml (any kind works, I prefer full fat for richness)
• 0.75 cup sugar – about 150g (adjust to your sweetness preference)
• 3 cardamom pods (crushed)
• 5 cashew nuts
• 10 dry grapes
• 1 tbsp ghee – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Semiya/Vermicelli: I use the roasted variety for this recipe, as it adds a lovely nutty flavor. If you’re using unroasted semiya, you’ll want to roast it lightly in ghee before adding it to the payasam.
• Javvarisi/Sago: Small-grain sago works best. It cooks evenly and gives the payasam a nice, slightly chewy texture.
• Ghee: Ghee is traditional and adds a beautiful aroma and richness. But don’t worry if you don’t have it – you can substitute with vegetable oil or butter (though the flavor will be slightly different).
• Cardamom: Freshly crushed cardamom is always best. It releases so much more flavor than pre-ground cardamom. Just lightly crush the pods with the side of a knife or a mortar and pestle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sago in hot water for about 15 minutes. This helps it become nice and plump.
2. While the sago is soaking, let’s roast the cashews and dry grapes in ghee until they turn golden brown. Keep a close eye on them – they burn easily! Once roasted, set them aside.
3. In the same pan, roast the vermicelli in the remaining ghee for about 2 minutes, until it’s lightly golden. This step is important for developing the flavor.
4. Now, in a pot, bring 2 cups of water to a boil. Add the soaked sago and cook for 10-15 minutes, or until it becomes semi-transparent.
5. Add the roasted vermicelli to the pot and cook for another 10 minutes, stirring occasionally, until both the sago and vermicelli are soft.
6. Time for the sweetness! Add the sugar and crushed cardamom to the pot and stir until the sugar completely dissolves.
7. Remove the pot from the heat and gently stir in the warm milk. Add milk gradually until you reach your desired consistency. I like mine creamy, but some prefer it a little thinner.
8. Finally, sprinkle in the roasted cashews and dry grapes. Give it one last gentle stir, and it’s ready!

Expert Tips

• Don’t skip the roasting step for the vermicelli and nuts! It really enhances the flavor.
• Stir frequently while cooking the sago and vermicelli to prevent sticking.
• Adjust the amount of sugar to your liking. Start with less and add more as needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Substitute the ghee with coconut oil and the milk with plant-based milk (almond, soy, or coconut milk work well).
• Sugar Level Adjustment: My family prefers a milder sweetness, so I often reduce the sugar to ½ cup.
• Consistency Preferences: For a thicker payasam, use less milk. For a thinner one, add more!
• Festival Adaptations: During Diwali, I sometimes add a pinch of saffron for a beautiful color and aroma. For Onam or Pongal, you can use freshly grated coconut along with the nuts.

Serving Suggestions

Semiya Payasam is delicious served warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of cardamom. It’s perfect as a dessert after a South Indian meal, or just as a comforting treat on a cozy evening.

Storage Instructions

Leftover Semiya Payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

• What is the best type of semiya to use for payasam? Roasted semiya is the easiest and most flavorful option.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the sago from becoming mushy? Soaking the sago for the right amount of time (15 minutes) and cooking it gently are key. Don’t overcook it!
• What can I substitute for ghee in this recipe? You can use vegetable oil or butter, but ghee provides the most authentic flavor.
• Is it necessary to roast the vermicelli? While not essential, roasting the vermicelli adds a lovely nutty flavor and prevents it from becoming soggy.