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Saggubiyyam Payasam / Sabudana Kheer Recipe
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
5
Author:
Hari Chandana Ponnaluri
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