Sabudana payasam, Sabbakki payasa or Sago kheer
Friday, November 29, 2019
Sabakki or sago payasa is one of the easy to make dessert. I usually make it to have after a heavy meal like chicken or fish, to help digestion and clam your system. Also a good kheer to have after fasting. Word payasa or payasam is used in south-India and kheer in northern part of India.
Ingredients:
- 1/4 cup - sabakki or sago or sabudana
- 2.5 cup - milk
- 1.5 cup - water
- 1/4 cup - sugar
- 2 tsp - ghee
- 5-6 cashews
- 8-10 - raisins
- few strands of Saffron/kesar/kesari (optional)
- 1/4 tsp - cardamom
- Clean sago couple of times or until the water runs clear.
- Soak sago for 30 minutes or over night in water.
- Drain the soaked water and transfer the sago to a pan.
- Add 1/2 cup water and put it on stove for medium flame and bring it boil.
- Along side, in an another pan, bring milk to boil.
- Once sago is comes to boil and turns translucent, add sugar and stir.
- One low-medium flame bring to slow boil. Stir in between not to let the kheer burn at the bottom of the pan
- Add hot milk and let it boil for 30 seconds. Turn off the flame.
- Mix-in Saffron and cardamom powder.
- In a seasoning pan, heat the Ghee. Once it is warm add cashew, roast it slightly, now add raisins and continue roasting. the raisins will swell. Turn off the flame and pour the content over the sago kheer.
- Serve hot or cold(refrigerated). Enjoy!
Similar dessert dishes: Kesar Shrikhand, Gasagase Payasa
Other Sago dishes: Sago khichdi/upma, Sago Vada
Labels: Desserts, Festive Food, Sago, Sweet, Traditional Sweet
~ Sabudana payasam, Sabbakki payasa or Sago kheer ~
Posted by Swetha @ 11/29/2019 11:19:00 AM ::
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Posted by Swetha @ 11/29/2019 11:19:00 AM ::
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