Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam

Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam - There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. And you feel like having more and more. Here is a detailed recipe with images and a video.

Kheer is made in every household on special occasions or festivals. It is made differently by every one.This Kheer tastes different from others. I have used Coconut milk instead of Milk. Jaggery is used to make it more delicious. We have been making this Kheer more frequently as it is really tasty and healthy.

I got this idea after tasting it at my Tamilian friend's house,who stays in Hyderabad.They made it with Sabudana,Vermicelli, Jaggery and Milk. To make it more delicious, I used Coconut Milk and Coconut pieces instead of Milk. Everyone relished it a lot. I am sharing that recipe which received a lot of appreciation.

In the early 90's, Kheer used to be served in all the religious functions and weddings. Later on, it was replaced by Vermicelli and then with Cashew Nut sweets.

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Print this Recipe



Roast Vermicelli and Sabudana together on a low flame till they are roasted fully.


One cup of Jaggery is sufficient, but you can add more if you want more sweetness.

Coconut Milk:

1.Diluted Coconut Milk is used to make this Kheer. If you use thick Coconut Milk, it becomes hard once it cools down.You can use plain Milk also. I am making it slightly thick.You can use two cups of milk if you want to make it semi liquid.To make coconut milk grind coconut pieces with hot water and strain it through a thin cloth.add more water to it to make it more diluted.

2.If you are using Milk instead of Coconut Milk - boil the Milk to two boils. Remove it from the fire and add melted Jaggery to avoid breaking down the Milk.

Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam - Recipe Video

Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam

Sweets | vegetarian
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Total Time 40 mins
  • Servings 6


  • 1 cup Vermicelli
  • 1/4 cup Sabudana
  • 1.5 cup Coconut Milk
  • 1 spoon Cardamom Powder
  • 1/4 cup Coconut pieces
  • 3 tsp Ghee
  • 10 - 15 Cashew Nuts
  • 10 Raisins
  • 1 cup Jaggery
  • 3 cups Hot water


  1. Add water to the grated Jaggery and keep it aside.
  2. Fry Cashew Nuts and raisins in Ghee, remove them, and add Vermicelli and Sabudana to the same pan. Fry them on a low flame till they change color slightly.
  3. Now add hot water and cover the pan with a plate and cook till the Sabudana becomes soft.
  4. Use another pan to fry Coconut pieces in Ghee. Fry till they turn golden brown.
  5. It took 17 minutes for me to cook Sabudana. Now you can add Coconut Milk, Jaggery water to the Vermicelli and Sabudana. Cook it till you get two boils. (If you are using Milk follow the tips mentioned above).
  6. Finally add cardamom powder, roasted Cashew Nuts, Raisins, roasted Coconut pieces, and remove them from the fire. Decorate it with Cashews and Coconut pieces and serve either hot or cold.

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Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam