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:
- Pesara Garelu
- Bellam Paramannam
- Aava Pulihora
- Semiya Payasam
- Kobbari Payasam
- Pala Munjalu
- Sweet Undrallu
- Peanut Sundal
- Modak
- Panchamrutham
Saggubiyyam Payasam or Javvarisi Payasam Recipe Video Below:
Saggubiyyam Payasam / Sabudana Kheer Recipe
Servings: 5
Ingredients
- ½ cup Sago / Sabudana
- 2 ½ cups Water
- 2 cups Milk boiled & cooled
- ½ cup + 2 tbsp Sugar
- ½ 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.
- 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!
You might also like to check these recipes:
- Kathirikai Sambar
- Diwali Sweets Recipes
- Mango Sambar
- Kakarakaya Pulusu
- Ugadi Pachadi
- Gongura Pulusu Kura
- Pesara Poornalu
- Mamidikaya Pulusu
- Chukkakura Tomato Pachadi
- Chukkakura Pulusu Koora
- Khara Rava Pongal
Irresistible kheer, never said no to this.
nice recipe
wow nice presentation…looks so tasty
Hi Hari,
I am so happy to see this post. We have tried using the white sago and it always becomes like a kanji and all the sago dissolves in the water. I have chucked many packets of the sago down the drain. I will try your method of modulating the heat in the preparation process and see if I can make sago payasam. Thanks for sharing.
I am wanting that Glass full of saggubiyyam, Crisp Clicks! Oh, Dear you have started me on Festive Mood with this Ugadi Post!
kheer looks super yumm.. Nice presentation.
Perfect payasam ..festive look
woww.. so yummy….
Easy and delicious payasam, love the pictures..
Yummy an dlovely payasam Hari…I love to have it.