Payasam Recipe Sago Vermicelli Hotel Style Instant

Payasam Recipe Sago Vermicelli brings together the creamy, rich textures of vermicelli (semiya) and sago (sabudana) in a delightful hotel-style pudding that’s beloved across South India and beyond. This version blends authentic flavors with hustle-free steps so you can enjoy sweet, silky payasam right at home. Kheer or payasam is a traditional milk-based dessert of the Indian subcontinent, often made with rice, vermicelli, or sago and enriched with aromatic cardamom and nuts. You can read more about its cultural significance on Wikipedia’s Kheer page.

Recipe Card

Ingredients

• 1 cup sago (sabudana), soaked in warm water for 1 hr
• 1 cup vermicelli (semiya), roasted
• 5 cups full-fat milk
• ¾ cup sugar (adjust to taste)
• 2 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 10–12 raisins
• ¼ tsp cardamom powder
• Optional: a few saffron strands or ¼ cup chopped mixed nuts

Step-By-Step Instructions

1. Prepare Sago

Rinse 1 cup sago thoroughly under running water. Soak it in warm water for at least 1 hour to soften. Good soaking ensures the sago cooks evenly without hard centers. After soaking, drain and keep aside. (15 mins soak + prep)

2. Roast Vermicelli

Heat 1 tbsp ghee in a heavy-bottomed pan over medium flame. Add 1 cup vermicelli and roast until aromatic and lightly golden. Stir constantly so the strands don’t burn. (3–4 mins)

3. Roast Nuts

In the same pan, add another 1 tbsp ghee. Add 10–12 cashew nuts and 10–12 raisins. Roast till cashews turn golden and raisins plump up. Remove and reserve for garnish. (3–4 mins)

4. Boil Milk

Pour 5 cups full-fat milk into a deep saucepan and bring it to a gentle boil on medium heat. Stir occasionally to prevent milk from sticking or burning. (7–8 mins)

5. Cook Vermicelli And Sago

Once the milk comes to a boil, add the roasted vermicelli. Let it cook in boiling milk for about 5 minutes until semi so. Then add the soaked and drained sago. Keep stirring to make sure the mixture doesn’t clump or stick. Cook for 10 minutes until both vermicelli and sago are soft. (15 mins)

6. Sweeten And Flavor

Add ¾ cup sugar to the pot. Stir well and cook on low flame for 3–5 minutes until sugar dissolves and payasam becomes slightly thick. Sprinkle ¼ tsp cardamom powder and mix. (5 mins)

7. Serve

Turn off the heat. Add the roasted cashews and raisins. If using saffron strands, add them now for an extra fragrant touch. Serve Payasam Recipe Sago Vermicelli warm, or chill for 30 minutes before serving.

Pro Tips From My Kitchen

• For that “hotel style” richness, always use full-fat milk. I tried with low-fat milk once and felt the texture was thinner and less indulgent.
• If payasam thickens too much upon standing, add a splash of warm milk before reheating to restore pourable consistency.
• Roasting vermicelli first prevents it from getting mushy and helps retain distinct strands in the final dish.
• Soak sago in warm water rather than cold — it softens faster and gives a better overall texture.
• I personally recommend adding a few saffron strands soaked in warm milk — it enhances aroma and gives a subtle golden hue.

Chef’s Notes

Substitutions

• Sugar Alternatives: Swap sugar with jaggery for a caramel-like flavor. If using jaggery, melt and strain it before adding. This helps avoid graininess.
• Milk Alternatives: Coconut milk can be used for a vegan version, though consistency and sweetness vary from dairy milk.
• Nuts: Almond slivers or pistachios can replace cashews for different flavor profiles.

Storage Tips

• Store leftover payasam in an airtight container in the refrigerator for up to 2 days.
• Before serving again, warm it on low flame with a splash of milk to regain creamy consistency.
• Do not freeze milk desserts as the texture may change upon thawing.

Nutrition Information (Approx. Per Serving)

FAQs About Payasam Recipe Sago Vermicelli

Can I make this recipe vegan?

Yes. Replace dairy milk with coconut or almond milk and swap ghee with coconut oil. Adjust sugar to taste.

Do I need to soak sago?

Yes. Soaking sago ensures it cooks evenly without hard centers. A minimum of 1 hour soaking in warm water is recommended.

Can I use jaggery instead of sugar?

Absolutely. Jaggery adds a deeper, caramel flavor. Melt and strain jaggery before adding to avoid graininess.

How long can leftover payasam be stored?

Store in the fridge for up to 2 days. Reheat with milk to refresh texture.

When I visited a traditional South Indian wedding, what surprised me was how this simple combination of sago and vermicelli could deliver such creamy, memorable dessert moments. This Payasam Recipe Sago Vermicelli instantly became a favorite in my household — not just for festivals, but on regular weekends too.