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Semiya Saggubiyyam Payasam

Semiya saggubiyam payasam is an Andhra style pudding made by boiling vermicelli and tapioca with milk, sweetened with jaggery, flavoured with cardamom and garnished with fried cashew nuts.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert / Festive Sweet
Cuisine: Indian
Servings: 6 to 8 Servings
Author: Padma


  • 1 litre whole milk
  • ½ cup Vermicelli semiya
  • ½ cup Sago saggubiyyam/tapioca
  • 1 Tablespoon Rice flour dilutedin ¼ cup of water
  • ¾ to 1 cup Jaggery powdered, dissolved in ¼ cup water
  • ½ teaspoon cardamom powder
  • 10 to 15 cashews halved & fried to golden brown in 1 teaspoon ghee/butter
  • 10 raisins optional


  • Add milk into a large vessel and bring it to a boil over medium heat.
  • While the milk is boiling, wash sago and vermicelli with water. Drain the water and set aside.
  • Dissolve jaggery in ¼ cup of water, bring it to a boil over medium heat and then stain to remove impurities.
  • Once the milk starts boiling, add in sago and cook for 3 to 5 minutes or till half done.
  • To this add vermicelli and cook for 2 to 3 minutes.
  • Now dissolve a tablespoon of rice flour in water in a small cup and add it to the boiling payasam. Make sure you add just enough to get the desired consistency.
  • Now add in the melted and strained jaggery syrup, give it a stir and turn off the heat.
  • In another small pan melt 1 teaspoon ghee over medium heat and fry cashews till golden brown and turn off the heat.
  • Add cardamom powder and garnish "Semiya saggubiyyam payasam" with fried cashew nuts.
  • Serve hot and enjoy. You can also be serve cold but it tastes best when hot.