Name: Sabudana Semiya Payasam – Indian Dessert
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 People
Cuisine: Indian
Ingredients: 1/4 cup Hot milk; A pinch Saffron strands; 1 tbsp Ghee; 1 cup Sabudana (tapioca pearls); 3 cups Water; 2 tbsp Ghee; 3 tbsp Cashew nuts; 1 tbsp Raisins; 1 cup Semiya (vermicelli); 2.5 cups Water; 2 cups Sugar; 750 ml Milk; 1 tsp Cardamom powder

Ready in

65 mins

Cuisine

Indian · South Indian

Prep Time

30 min

Cook Time

35 min

Serving

6 People

Calories / Serving

~550 kcal

Recipe by she cooks on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 13 ready

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

⚠ Contains Allergens

dairynuts

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.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes