Yesterday was Varalakshmi Vratam, one of my favouritest poojas. For the pooja this year, I made a Maha Naivedyam that included Pulihora, Mudda Pappu, Mukkala Pulusu, Bendakaya Vepudu, Kobbari Pachadi, and one of my favourite desserts ever, Saggubiyyam Payasam.
I absolutely love Saggubiyyam, Sabudana, or Sago; and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi, Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth … But one of the most absolutely favourite Sabudana-based dishes is Sabudana Kheer.
The starchiness of the Saggubiyyam lends a rich, creamy texture to the payasam, and you don’t need much to make this payasam.
How to Make Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding
- Saggubiyyam, Sabudana, or Sago – 1/2 Cup
- Full-Fat Milk – 4 Cups
- Water – 1.5 Cups
- Sugar – 1 Cup
- Green Cardamom – 4
- Salt – A Large Pinch
- Peel the cardamom and crush the seeds into a coarse powder.
- In a heavy bottomed vessel, boil the water.
- Add the Sabudana to the boiling water.
- Over medium heat, cook the Sabudana while stirring continuously till the Sabudana turns transparent.
- Add the milk and cardamom powder to the cooked Sabudana.
- Over medium heat, cook till the milk thickens with the starch of the Sabudana.
- Add the sugar and salt.
- Stir till the sugar melts.
- Serve the Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding warm.
- Ensure that the Sabudana is thoroughly cooked in the water. You know that the Sabudana is cooked when the individual pearls are transparent and you cannot see any opaque white parts.
- Stir the Sabudana continuously, else it will stick to the bottom of the vessel and burn.
- Ensure there is enough milk or water while cooking the Sabudana, else it will congeal.
- If the payasam is very thick, add hot milk.