Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam

Sweets | vegetarian

  • Prep Time 10 Mins
  • Cook Time 30 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.