Payasam using Vermicelli(semiya) and Sago(javvarisi) Recipe | Tamil New Year Recipes

Vermicelli Sago Payasam
Let this New Year bring you more happiness,health and wealth so with a joyful heart. Wishing you all a Happy New Year.இனிய புத்தாண்டு நல்வாழ்த்துக்கள்.Here am sharing a classic dessert which is commonly made on all special occasions.Scroll down for RecipeSmile.

Serves : 2-3

1/2 cup Vermicelli/Semiya
1/3 cup Sago/Javvarisi
2 cups Milk
1/2 cup Water
1/2 cup Sugar
A generous Pinch Cardamom Powder
1 tsp Ghee
5-10 Raisins
5-10 Cashew Nuts

Vermicelli Sago Payasam


Vermicelli Sago Payasam

  • Soak sago in water for 1/2 an hour and drain it,this will help you for quick cooking .
  • Heat ghee in a kadai and then fry the cashew nuts and raisin,till golden brown.Take out in a plate,keep aside.
  • Fry the vermicelli in the same pan,take it out and keep aside.

Vermicelli Sago Payasam

  • Boil water in a pan and then add the soaked sago,cook until it turns to a transparent balls.
  • Add the vermicelli and cook for few seconds or till it turns soft.

Vermicelli Sago Payasam

  • Once the vermicelli becomes soft ,add the milk.Let it to boil.

Vermicelli Sago Payasam

  • Add in the cardamom powder and mix well.Now add the fried raisins and cashew nuts.Serve the Payasam either Hot or coldSmile.

Vermicelli Sago Payasam
        Make this simple and yummy kheer/Payasam and enjoy New YearSmile.

My Notes:

  • Soaking the sago helps you for quick cooking.If you are using the small variety,then no need to soak for long just soak it just for 10 minutes and add it.
  • You can use condensed milk instead normal milk.In that case skip sugar.
  • You can add any nuts of your choice.

Have a nice Day!!!

Similar Posts


  1. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i’m already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Semiya upma

Leave a Reply

Your email address will not be published.