Name: Saggubiyyam Payasam / Sabudana Kheer Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5
Ingredients: 1/2 cup Sago / Sabudana; 2 1/2 cups Water; 2 cups Milk (boiled & cooled); 1/2 cup + 2 tbsp Sugar; 1/2 tsp Cardamom Powder; 3 tsp Ghee; Cashews; Raisins

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Saggubiyyam Payasam or Javvarisi Payasam is a creamy and delicious South Indian dessert or kheer. This payasam is prepared with sago pearls or tapioca pearls and very famous across India. This kheer is also known as Sabbakki Payasa in Kannada. There are a couple of methods to make this payasam and I am posting the simple one – without soaking the sago / sabudana. You can make this dessert in no time as there is no soaking required. We usually make this dish as Naivedyam during festivals.

Few More Festival Recipes on the blog:

Saggubiyyam Payasam or Javvarisi Payasam Recipe Video Below:

Print Recipe

Saggubiyyam Payasam / Sabudana Kheer Recipe

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Dessert

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1/2 cup Sago / Sabudana
2 1/2 cups Water
2 cups Milk boiled & cooled
1/2 cup + 2 tbsp Sugar
1/2 tsp Cardamom Powder
3 tsp Ghee
Cashews
Raisins

Instructions

Heat a teaspoon of ghee in a pan.
Add and roast the sago on a medium – low flame for 4 – 5 minutes.
Remove them from the pan and set aside.
In the same pan, add the remaining ghee.
Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
Bring the water to a rolling boil in the same pan and add the roasted sago.
Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
Keep on stirring occasionally.
Add the cardamom powder and sugar and combine.
Add milk and mix until well combined.
Let it simmer for a couple of minutes.
Add the roasted cashews and raisins and turn off the flame.
This payasam will thicken as it cools.
Let it cool down and serve!

Video

Instructions:

Heat a teaspoon of ghee in a pan.
Add and roast the sago on a medium – low flame for 4 – 5 minutes.
Remove them from the pan and set aside.

In the same pan, add the remaining ghee.
Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.

Bring the water to a rolling boil in the same pan and add the roasted sago.
Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
Keep on stirring occasionally.

Add the cardamom powder and sugar and combine.
Add milk and mix until well combined.

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Let it simmer for a couple of minutes.
Add the roasted cashews and raisins and turn off the flame.
This payasam will thicken as it cools.
Let it cool down and serve!

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