Sabudana Semiya Payasam – Indian Dessert
Recipe Summary
- This recipe guides you through making a delightful Sabudana Semiya Payasam, a creamy Indian dessert. It combines soft tapioca pearls and vermicelli in a rich, saffron-infused milk base, sweetened to perfection and garnished with fried cashews and raisins. Perfect for festivals or a sweet treat.
All Ingredients - For Saffron Milk
- Hot milk 1/4 cup
- Saffron strands A pinch
All Ingredients - For Sabudana
- Ghee 1 tbsp
- Sabudana (tapioca pearls) 1 cup
- Water 3 cups
All Ingredients - For Semiya & Dry Fruits
- Ghee 2 tbsp
- Cashew nuts 3 tbsp
- Raisins 1 tbsp
- Semiya (vermicelli) 1 cup
- Water 2.5 cups
All Ingredients - For Payasam
- Sugar 2 cups
- Milk 750 ml
- Cardamom powder 1 tsp
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Saffron Milk
Add 1/4 cup hot milk to a bowl. Add a pinch of saffron strands, mix well, and let it soak for .
Step 2: Cook Sabudana
In a pressure cooker, add 1 tbsp ghee. Add 1 cup washed sabudana and cook on low flame for , stirring continuously, until slightly translucent. Add 3 cups water and mix well. Close the lid and pressure cook for 3 whistles on high flame.
Step 3: Fry Cashew Nuts
In a separate pan, add 2 tbsp ghee. Add 3 tbsp cashew nuts and fry until golden brown. Remove the fried cashews and keep them aside.
Step 4: Fry Raisins
In the same pan with the remaining ghee, add 1 tbsp raisins. Fry until they swell up. Remove the fried raisins and keep them aside with the cashews.
Step 5: Roast and Cook Semiya
In the same pan, add 1 cup semiya. Roast on medium flame until light brown. Add 2.5 cups water and mix. Cook on medium flame until the semiya is 80% cooked and softened.
Step 6: Combine Sabudana and Semiya
Add the cooked sabudana from the pressure cooker to the semiya in the pan. Mix well and cook on high flame for , stirring occasionally.
Step 7: Add Sugar and Saffron Milk
Add 2 cups sugar to the mixture and mix well until dissolved. Pour in the saffron-soaked milk (prepared in Step 1). Add 750 ml fresh milk and mix thoroughly.
Step 8: Simmer the Payasam
Cook the payasam on high flame for , stirring continuously, until it thickens slightly and all ingredients are well combined.
Step 9: Finish and Garnish
Add 1 tsp cardamom powder and the fried dry fruits and nuts (cashews and raisins). Give it a final mix. Garnish with a few saffron strands. Serve hot or chilled.
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