Sabudana Payasam Recipe – Easy Semiya & Tapioca Pudding

Last Updated on 1 month by Neha Deshmukh

Sabudana Payasam Recipe – Easy Semiya & Tapioca Pudding

Introduction

There’s just something so comforting about a warm bowl of payasam, isn’t there? It’s the kind of dessert that feels like a hug from the inside out. This Sabudana Payasam is a special one – a delightful blend of soft tapioca pearls (sabudana) and delicate vermicelli (semiya), simmered in creamy milk and subtly spiced with cardamom. I first made this for a small family gathering, and it was an instant hit! It’s become a regular request ever since. It’s surprisingly easy to make, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Sabudana Payasam is more than just a dessert; it’s an experience. It’s creamy, subtly sweet, and has a wonderful texture from the sabudana and semiya. Plus, it’s relatively quick to put together – perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a classic Indian sweet that’s sure to impress!

Ingredients

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

• 1 cup Sabudana/Tapioca pearls
• 1 cup Semiya/Vermicelli
• 4.5 cups Water (approximately 1074 ml)
• 1 cup Milk (2%) (approximately 240 ml)
• ?? cup Sugar (adjust to taste – I usually use ¾ cup)
• 1 tablespoon Ghee (approximately 15 ml)
• 2 Cardamom pods
• 8 Cashews
• 15 Raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana/Tapioca Pearls: Types & Soaking Tips

There are different sizes of sabudana available. I prefer the smaller pearls for payasam as they become beautifully soft. Soaking is key! You want to soak the sabudana in about 1 cup (240 ml) of water for at least 20 minutes. Then, gently rinse it a couple of times to remove the excess starch – this prevents it from becoming too sticky when cooked.

Semiya/Vermicelli: Choosing the Right Kind

You can use either the thin or the thicker variety of semiya. I usually go for the thinner one, as it cooks faster and blends seamlessly into the payasam. Roasting the semiya before cooking adds a lovely nutty flavor.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is a staple in Indian cooking, and especially in desserts. It adds a richness and aroma that you just can’t replicate with other oils. Don’t skip it!

Cardamom: Regional Variations & Flavor Profile

Cardamom is the star spice in this payasam. I prefer using green cardamom pods, lightly crushed to release their fragrance. Some families also add a pinch of nutmeg – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sabudana in 1 cup of water for 20 minutes. After soaking, give it a good rinse to wash away the starch.
2. Now, in a pot, cook the rinsed sabudana in 1.5 cups of water for about 20 minutes, or until the pearls become translucent. Once cooked, drain the sabudana and set it aside.
3. In the same pot, heat 1 teaspoon of ghee. Add the semiya and roast it for about 2 minutes, until it turns golden brown. Be careful not to burn it! Then, add 3 cups of water and cook the semiya for another 15 minutes, or until it’s soft and cooked through.
4. Pour in the milk, add the cooked sabudana, and sugar. Simmer everything together for about 10 minutes, stirring occasionally, until the sugar dissolves and the payasam thickens slightly.
5. While the payasam is simmering, let’s make the garnish. In a separate small pan, heat the remaining ghee. Add the cashews and raisins and fry them until they turn golden brown and slightly puffed up – about 1 minute.
6. Finally, crush the cardamom pods and add the cardamom powder, fried cashews, and raisins to the payasam. Mix well and serve warm or chilled.

Expert Tips

• Don’t overcook the sabudana, or it will become mushy.
• Stir the payasam frequently to prevent it from sticking to the bottom of the pot.
• Adjust the amount of sugar to your liking.

Variations

• Vegan Sabudana Payasam: Substitute the milk with coconut milk or almond milk and use a plant-based ghee alternative.
• Gluten-Free Considerations: Semiya is typically made from wheat. Ensure you use gluten-free vermicelli if you have a gluten intolerance. Rice semiya is a great option!
• Adjusting the Sweetness Level: I like my payasam moderately sweet, but feel free to add more or less sugar based on your preference. Start with ¾ cup and add more if needed.
• Festival Adaptations (Navratri, Onam): This payasam is often made during festivals like Navratri and Onam. You can add a pinch of saffron for a more festive touch. My grandmother always added a few strands of saffron during Onam!

Serving Suggestions

Sabudana Payasam is delicious on its own, but it also pairs well with other Indian sweets. Serve it warm or chilled, and garnish with a few extra cashews and raisins. It’s perfect for a special occasion or just a cozy night in.

Storage Instructions

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

FAQs

What is the best way to soak sabudana to avoid it becoming mushy?

Soaking sabudana correctly is crucial! Soak it in just enough water to cover it, and don’t soak it for too long. Rinsing it well after soaking also helps prevent it from becoming sticky.

Can I use a different type of milk in this payasam?

Absolutely! You can use any type of milk you prefer – whole milk, skim milk, or even plant-based milk like almond or coconut milk.

How can I adjust the consistency of the payasam?

If the payasam is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes, stirring constantly.

What is the shelf life of sabudana, and how should it be stored?

Sabudana can last for several months if stored properly. Keep it in an airtight container in a cool, dry place.

Can I make this payasam ahead of time?

Yes, you can! In fact, the flavors develop even more beautifully when it sits for a while. Just make sure to store it properly in the refrigerator.