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

by Tarla Dalal

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साबूदाना सेवई पायसम | सेवई साबूदाना खीर | पायसम रेसिपी - हिन्दी में पढ़ें (Sabudana Vermicelli Payasam Recipe in Hindi)

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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.

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

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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?

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

To make sabudana vermicelli payasam, heat 2 tbsp ghee in a deep-pan.
Roast 1 cup vermicelli (sevaiyan) till golden brown.
Add 1 cup soaked sago (sabudana).

Add 1 cup jaggery.
Add few saffron strands.
Add 1½ cup hot water.
Mix well and cover and cook on medium flame for 5 minutes.
Add 1 cup coconut milk (nariyal ka doodh).

Add ½ tsp of cardamom (elaichi) powder.
Cook for more 5 minutes on medium flame, while stirring occasionally
Add 3 tbsp chopped coconut roasted in ghee.
Add ¼ cup chopped mixed nuts roasted in ghee.
Mix well.

Serve sabudana vermicelli payasam hot.

tips to make sabudana vermicelli payasam

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