Saggubiyyam Payasam / Sabudana Kheer / Sago & Milk Pudding
Sabudana Payasam, is a South Indian style traditional festival dessert, using Sago seeds and milk as main ingredients. Recipe below has step wise pics and tips.
Equipment
- 1 Mixing Bowl / Vessel
- 1 Sauce Pan / Vessel (for stove-top method)
Ingredients
- ½ cup Saggubiyyam / Sabudana / Sago
- ½ cup Sugar / Jaggery
- 2½ cups Milk
- ¼ cup Desiccated Coconut / Fresh Grated Coconut
- 10 count Raisins / Kishmish
- 10 count Cashew Nuts
- 10 count Almonds
- 3 tablespoons Ghee / Butter
- 4 count Cardamom pods (powder)
- few strands Saffron / Kesar
- 1 cup Water
Instructions
PREP WORK:
- First, take the sabudana/sago wash them couple of times. Fill it with water (¾ cup) and set it aside for 30 mins.Exclude the water before using.
COOKING:
- Chop the nuts you prefer to add. Put a thick bottomed pan on stove top under low flame. Add one tablespoon of ghee / butter, all the dry fruits & nuts. Fry them until light brown in colour.Take them aside into a separate plate.
- In the same pan add the milk, bring it boil, might take upto 7-8 mins. Once the milk is half boiled add the saffron strands and the powdered cardamom. Give a stir, and add the soaked sabudana/sago (exclude the soaked water).
- Let the sabudaana/sago cook along with milk, until the sabudaana/sago seeds becomes transparent. (might take 7-8 mins). Keep mixing in between. Then add the desiccated/fresh grated coconut, mix everything and let the content thicken.
- When the content in the pan thickens, add the sugar and remaining 2 tablespoons of ghee/butter. Gently mix the whole content from bottom and let the vessel be on stove until the sugar is melted completely. This might take 1-2 mins.
- Later, switch the flame off & remove the vessel from stove top. Garnish with fried dry fruits & nuts and serve. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!