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sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer |

sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with 18 amazing images.



sabudana vermicelli payasam is a very tasty and traditional dish usually prepared during festive and special occasions Learn how to make sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer |

vermicelli sabudana kheer is one of the easiest of desserts that can be prepared in a few minutes. The combination of sabudana and semiya is a very tasty and is an authentic preparation added to any menu, especially a traditional South Indian meal.

There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. I have used coconut milk on make this vermicelli sago kheer instead of milk and jaggery is used to make it more delicious.

Tips to make sabudana vermicelli payasam: 1. If you do not wish to use coconut milk, you can use full fat milk. 2. Instead of jaggery you can add sugar. 3. Payasam tends to become thick after some time, you can add water or milk to adjust the consistency, re-heat and serve.

Enjoy sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with detailed step by step photos.

Sabudana Vermicelli Payasam Recipe

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Sabudana Vermicelli Payasam Recipe recipe - How to make Sabudana Vermicelli Payasam Recipe

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Ingredients
Method
For sabudana vermicelli payasam
    For sabudana vermicelli payasam
  1. To make vermicelli and sago payasam, heat 2 tbsp ghee in a pan and roast the vermicelli till golden brown.
  2. Add soaked sago, jaggery, saffron strands and 1½ cup hot water, mix well and cover and cook on medium flame for 5 minutes.
  3. Add the coconut milk, cardamom powder and cook for more 5 minutes on medium flame, while stirring occasionally.
  4. Meanwhile in a small pan heat the remaining ghee and roast the chopped coconut, mixed nuts.
  5. Pour it over the payasam and mix well.
  6. Serve vermicelli and sago payasam hot.
Nutrient values (Abbrv) per serving
Energy373 cal
Protein7.7 g
Carbohydrates36.5 g
Fiber0.1 g
Fat18.1 g
Cholesterol24 mg
Sodium30.1 mg
sabudana vermicelli payasam video
Sabudana Vermicelli Payasam Recipe with step by step photos

like sabudana vermicelli payasam recipe
    like sabudana vermicelli payasam recipe
  1. sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | then do try other payasam recipes also: 
    • paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | 
    • sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan |

what is sabudana vermicelli payasam made of?
    what is sabudana vermicelli payasam made of?
  1. sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | is made using easily available ingredients in India: 1 cup soaked sago (sabudana), 1 cup vermicelli (sevaiyan), 1 cup coconut milk, 1 cup jaggery, ½ tsp cardamom (elaichi) powder, Few saffron strands, ¼ cup chopped mixed nuts, 3 tbsp chopped fresh coconut and 2 ½ tbsp ghee. See the below iamge of list of ingredients for sabudana vermicelli payasam.

how to make sabudana vermicelli payasam
    how to make sabudana vermicelli payasam
  1. To make sabudana vermicelli payasam, heat 2 tbsp ghee in a deep-pan.
  2. Roast 1 cup vermicelli (sevaiyan) till golden brown.
  3. Add 1 cup soaked sago (sabudana). 
  4. Add 1 cup jaggery. 
  5. Add few saffron strands.
  6. Add 1½ cup hot water.
  7. Mix well and cover and cook on medium flame for 5 minutes.
  8. Add 1 cup coconut milk (nariyal ka doodh).
  9. Add ½ tsp of cardamom (elaichi) powder.
  10. Cook for more 5 minutes on medium flame, while stirring occasionally
  11. Add 3 tbsp chopped coconut roasted in ghee.
  12. Add ¼ cup chopped mixed nuts roasted in ghee.
  13. Mix well.
  14. Serve sabudana vermicelli payasam hot.

tips to make sabudana vermicelli payasam
    tips to make sabudana vermicelli payasam
  1. If you do not wish to use coconut milk, you can use full fat milk.
  2. Instead of jaggery you can add sugar.
  3. Payasam tends to become thick after some time,  you can add water or milk to adjust the consistency, re-heat and serve.
     

Reviews

सेमियां पायसम रेसिपी | सेमिया पयसम |
 on 12 Nov 20 05:46 PM
5

Tarla Dalal
12 Nov 20 06:00 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
सेमियां पायसम
 on 23 Aug 16 01:40 PM
5

Behaad Khubsoorat aur swadisht kheer bani mera ghar ab.

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