Sunday, October 27, 2013

Vermicelli Sabudana Kheer | Seeme akki Payasa | Sago Payasam : Tapioca Pudding Recipe

sabudana kheer

Have no time for cooking ahead this Diwali? Then, you can try making some simple kheer | payasam like this one. This kheer doesn't need any fancy ingredient & can be cooked in about 30 mins max.

Here goes the recipe.

sabudana payasam

Preparation Time: 5 mins
Cooking Time: 20-25 mins
Soaking Time: About an hour.

sago kheer

Sago | Sabudana | Seeme akki : 1/3 cup
Vermicelli | shavige : 2 tbsp
Milk: 2.5 cups, more or less
Water: 1 cup
Sugar: 1/2 cup
Cardamom powder: 1/4 tsp
Clarified butter/ghee: 1 tbsp
Raisins: 1 tsp
Broken cashews: 2 tsp
Slivered almonds: 1 tsp

sabbakki payasa

Wash the sago thoroughly in running water. I recommend washing it at least 3 times until the starch is removed.
Soak the sago in enough water for 20 mins. Then drain the water completely from the sago.
Sprinkle 2-3 tsp of water over the drained sago & keep it covered for a minimum of 45 mins to an hour.

soaked sago pearls

Add the soaked sago to a sauce pan. Add water + 1 cup of milk to the sabudana.
Cook the sago on a medium heat (stirring in between) until they become transparent & soft. Takes about 10-13 mins.
Meantime, heat ghee in a small wok. When oil is hot, throw in the cashew nuts & almonds. When the nuts turn golden, add in the raisins. When raisins plump up, put the vermicelli to the ghee & saute till the vermicelli turn golden. This will not take more than 3-4 mins.

roasted vermicelli

Add the vermicelli + nuts mixture, remaining milk, cardamom powder to the cooked sago mixture & mix. Boil this mixture on a medium heat until the vermicelli is cooked.
Add the sugar & boil it for a couple of minutes more.Keep stirring in between.
Remove the sauce pan from the heat.
Let the kheer rest for 5-10 mins. Serve this kheer warm or cold.

seeme akki payasa

  1. Rinsing the sago thoroughly in water removes the excessive starch. Too much starch will make the sago sticky & slimy. We want the sago pearls to be separate. 
  2. This kheer thickens as it gets cools. If it gets too thick & hard, add a cup of hot milk with 2 teaspoons of sugar. Mix it & serve immediately. 
  3. We prefer our kheer warm, hence I do not refrigerate it. If you want to serve it chilled as a pudding, reduce the sugar to 1/4 or 1/3 cup (as per you choice). We like our kheer more on the sweet side! 


  1. yummilicious and awesome combo kheer.

  2. Delicious and lovely looking kheer. Must have tasted superb.

  3. Love to finish that whole bowl rite now,irresistible and seriously tempting kheer.



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