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Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
Aruna
This is the recipe for a creamy Saggubiyyam Paramannam (called Sabudana Kheer in Maharashtra and Javvarisi Payasam in Tamil Nadu). Made with sago, milk, and sugar, this rich pudding is just what is needed to celebrate a festival.
5
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Soaking Time
30
minutes
mins
Total Time
25
minutes
mins
Course
Dessert
Cuisine
Andhra, Indian, Karnataka, Tamil Nadu, Vegetarian
Servings
4
People
Ingredients
1x
2x
3x
1/2
Cup
Sabudana, Javvarisi, Saggubiyyam
(About 100 Gms)
1/2
Litre
Milk
2/3
Cup
Sugar
(About 75 Gms)
1
Tbsp
Split Cashew
1
Tbsp
Golden Raisins, Kishmish
1
tsp
Cardamom Powder
1
tsp
Ghee
Instructions
Soaking the Sabudana
Soak the Sabudana in about 2 cups water for 30 minutes.
Drain all the water and set aside.
Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, heat the ghee.
Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.
Add the milk and bring to a boil.
Turn the heat down to low and add the soaked Sabudana.
Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.
Add the sugar and cardamom powder, and mix well.
Turn off the heat.
Serve warm or chilled.
Keyword
Javvarisi Payasam, Sabudana Kheer, Saggubiyyam Paramannam, Sago Pudding
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Do let me know how you liked it
@aahaaram
or tag
#aahaaram
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