May 17, 2018

Javvarsi Semiya Payasam | Sago Vermicelli Pudding | साबुदाना खीर

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Any celebration is incomplete without a sweet treat.. what best way to celebrate the good news of my blog being selected under the top 200 Indian Food blogs by Feedspot . I thank Mr Anuj Agarwal and his team for this wonderful appreciation and listing of my blog in this space.
I know , I am little late in making this post as I was on a short break and could not immediately share this news with all of you .

Without further ado,let me get to the recipe of this yummy sweet which is indeed a treat to the taste buds . Jawwarsi Semiya Paysam is a favorite of Vj as well as my dad, so it's made quite frequently at home and we all enjoy it warm .

Most people get scared to make Kheer / payasam using Sago because it tends to get gooey and soggy or at times just melts in the kheer.
Handling sago needs a little bit of care and once we get it right,then there is no more fear of handling sago /sabudana /jawwarsi.

 I have given some fail proof and fool proof tips which will help in getting the perfect Sago kheer.You may skip the use or vermicelli and make the kheer/payasam entirely with sabudana or jawwarsi as well.

Preparation time : 30 mins
Cooking time : 15 mins
Complexity : medium
Serves : 3-4

Jawwarsi payasam, sabakki payasa, sabakki paysa, sabudana kheer, how to get perfect sabudana kheer ? Jawwarsi payasam seyyvadhu eppdi ?  कैसे बनता है साबुदाना खीर?


1/2 litre milk - boiled
3 teaspoons sago / sabudana / jawwarsi
1 tablespoon of vermicelly / semia / sevvayyan (optional)
few strands of saffron
few cashewnuts
1 tablespoon ghee /clarified butter
3/4th - 1 cup sugar - or a little more as needed.
1 tsp cardamom powder


  • Wash and soak the sago pearls for about 30 mins in water and drain . The sago pearls would have soaked the water and bloated up well.
  • In a pan, heat some 1/2 tablespoon ghee , roast the vermicelli and sago until the vermicelli turns crisp and golden brown and the sago pearls are coated well with ghee. If you are not using vermicelli, then roast only the sago pearls in ghee.
  • Now slowly add in the boiled milk and keep stirring and cook on low flame until the milk thickens . The sago turns glossy and gives a glass like appearance which is the indication that the sago is cooked well.
  • Add the sugar, saffron strands and further cook for a while till the sugar dissolves well and the milk gets a lovely color due to the presence of saffron.
  • Lastly,add the cardamom powder ,cashews roasted in ghee and turn off the stove.
  • Serve it warm or chilled as per your liking and enjoy the yummy dessert.

  1. Soaking the sago in water and then roasting ensures that the sago pearls get cooked well and do not disintegrate in the kheer
  2. On adding milk and cooking the sago and vermicelli,they turn glossy and beautiful ,indicating that the sago are perfectly cooked.

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  1. This is my favourite payasam. I like the way you have combined sabudana and sevaiyyaan. A lovely festive treat

  2. Wow! First congrats for the Top 200 award. Awesome feat. Sabudana Sevayyan kheer sounds simply yum. I have never roasted sabudana will try your method.

  3. Priya this payasam looks so tempting. I've not tried it with the combination of tapioca pearls and vermicelli. What a lovely idea.

  4. Payasam looks totally tempting priya! Such a nostalgic payasam for me, we call it glass payasam, i have not tried this combination of sago and vermicelli, will try next time!!!

  5. Super easy payasam. My daughter made your recipe and gave to her friends and now they all want boba payasam!!

  6. Priya, we make vermicelli payasam and sago payasam but never made both of them together. It must be so delicious. Lovely dessert.


If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!