Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding

Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding
Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding

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

Serves: 4


  1. Saggubiyyam, Sabudana, or Sago – 1/2 Cup
  2. Full-Fat Milk – 4 Cups
  3. Water – 1.5 Cups
  4. Sugar – 1 Cup
  5. Green Cardamom – 4
  6. Salt – A Large Pinch


  1. Peel the cardamom and crush the seeds into a coarse powder.
  2. In a heavy bottomed vessel, boil the water.
  3. Add the Sabudana to the boiling water.
  4. Over medium heat, cook the Sabudana while stirring continuously till the Sabudana turns transparent.
  5. Add the milk and cardamom powder to the cooked Sabudana.
  6. Over medium heat, cook till the milk thickens with the starch of the Sabudana.
  7. Add the sugar and salt.
  8. Stir till the sugar melts.
  9. Serve the Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding warm.
Creamy Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding
Creamy Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding


  • 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.
Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding
Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding

26 thoughts on “Saggubiyyam Payasam | Sabudana Kheer | Sago Pudding

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  5. Hi aruna,meeku mee kutumba sabhyulaku maa nutana samvatsara subhakankshalu.sago payasam is my favourite.but somehow never tried it.i am planning to make it in ugadi.i have one doubt,roughly how much time does sago take to cook? Is prior soaking needed.should i take the very small sago for this preparation.never cooked sago before.i like sabudana khichidi also very much.
    1. Namaskaaram Sri Sudha-garu, Please use the normal sago. If you use the very small sago, it will lump. You could soak the Sago for about 30 mins and then drain the water. It takes the unsolved sago about 15 minutes to cook and soaked sago about 1/2 that much time. Please do cook it over low heat and in enough water. because otherwise the sago cooks on the outside but not inside. And stir constantly, otherwise it will form lumps. Hope this helps. Meeku Mee Kutumbaaniki Nutana Varsha Shubhaakaankshalu. :-)
      1. Thank you aruna . Will let u know about the outcome.feeling a bit apprehensive with atthaiya makes very good payasam.i mean my paternal aunt.lives in vizag.i like ur blog.feels like i am going thru my elders the way myself and my husband ,we liked the cabbage and peas koora recipe,came out very well.
  6. - Oh Darling, I could not understand but few English words in your first paragraph. :D ))) Please educate us, who are not familiar with the names, will you please add parentheses telling us what they mean, i.e, food, holy event, etc. Are they all Indian words? - The drink sure looks very delicious!
    1. :-D:-D Here you go, Fae..... Pooja essentially means worship. During a pooja, we light a lamp and incense, offer flowers and fruits to the God and/or Goddess accompanied by ritual chanting. This happens daily in many Hindu homes. In addition, we offer cooked food and this is called Naivedyam. Certain days of the Hindu calendar are special for certain Gods or Goddesses. Yesterday was one such day dedicated to Lakshmi, the Goddess of Wealth and Prosperity. This day is observed in the South Indian states of Andhra Pradesh, Tamil Nadu, and Karnataka. On this day, we worship a form of Lakshmi called Vara Lakshmi Or Lakshmi who grants all your wishes. (In India, we have hundreds of thousands of gods and goddesses, and each of them can have many forms.... Too complex to explain as a comment!) When we do these special poojas, then there are multiple rounds of Naivedyam. For example, at different times during the Varalakshmi we offer: * Fruits * Coconuts * Panchamrut or 5 nectars (milk, honey, coconut water, curds, ghee...) * Soaked black gram or Senagalu At the very end, we offer Maha Naivedyam or the Great Naivedyam. This includes several cooked food items (typically 11, 16, 21 or even 56 items). Among the many things i had for Maha Naivedyam are: * Pulihora or Tamarind Rice * Mukkala Pulusu or a Sweet Stew that contains lentils, pumpkin, bottle gourd, sweet potato, baby aubergines, okra, and drumstick. * Mudda Pappu or plain think lentils And of course, Saggubiyyam Payasam. :-) I hope I did not make you regret asking a question. :-)
      1. No Darling, thank you for the detailed explanation. I will read it a few more times to imagine the whole Feast in my mind. May your pooja to Lakshmi, the Goddess of Wealth and Prosperity be heard... and always include 'health' in there too! Lovely!

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.