Semiya Saggubiyam Payasam | Semolina Sago Porridge | Payasam Varieties

Today’s post is a special recipe. It’s a payasam that Amma makes for Ugadi and only this year I came to know the reason behind it. Somehow she had never disclosed until this time, that this was a dish her Mom used to prepare. As always, there is that tilt I can hear in Amma’s voice when she talks about her mom. Though we don’t talk about it, it’s been nearly five months since she passed away, we still converse as if she is with us still. So hearing about how she made it, really made it very special. I was determined that I record as how Amma was taught this to be made. 
I am not sure however much I record this with clarity if I will be able to get that same texture as I could see in the picture. But still the day was special for me with Amma sharing the tradition behind each dish. Her mom  always only makes this combination for the Ugadi pooja and never on the regular days. I could  imagine how important this was to her.
I hope I have done justice in writing it as intended. I especially sat with Amma and took notes to recreate it again in my Kitchen.
Semiya Saggubiyam Payasam

Semiya Saggubiyam Payasam

Ingredients Needed:

Semiya – 1/2 cup
Sago – 1 cup
Milk – 1/2 lit
Sugar – 1 cup
Cardamom pw a pinch
Cashew nuts & Raisins as needed
Ghee – 1 tsp

How to make the Payasam
Heat a small pan with ghee, roast the nuts and raisins. Keep it aside.
Soak the sago for 30 mins. Then boil the sago in 3 cups water. If you are going to pressure cook, then use1 & 1/2 cups water for 2 whistles.
Meanwhile roast the semiya in ghee and keep it aside.
Also have the milk boiled and ready. 
Once the pressure falls off, pour the milk into the sago, when it starts to boil, add the semiya. Cook for couple of mins. Then add sugar and continue cooking. 
Finally garnish with cashew nuts and raisins.

Andhra Thali

Notes:

The entire cooking has to be done in low flame.

Total cooking time will be 20 mins in pressure cooker.

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Semiya Saggubiyam Payasam | Semolina Sago Porridge | Payasam Varieties
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Occasion Deepavali
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22 comments

  1. We remember our loved ones with such recipes and thanks for sharing such a cherished recipe of your Amma's Amma…The payasam looks fantastic. Good one Valli.

  2. Payasam looks delicious. Anything that is passed from elders definitely means a lot to us, especially family recipes — they will be cherished even more for generations to come. Thanks for sharing your family recipe.

  3. Thats the great thing about food blogs! Its the best way to carry forward the food legacy which might otherwise get lost in the sands of time…
    I love Sagubiyam payasam – it is a childhood favorite and was made for many festivals and special occasions.

  4. Nostalgic post Srivalli. The traditions passed on from our elders are definitely a treasure. Payasam looks tempting Srivalli 🙂

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