I absolutely love Saggubiyyam | Sabudana | Javvarisi (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 … One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam.
I make Saggubiyyam Paramannam often on Pooja days as it is easy to make and needs minimal cooking. For example, I made it last year for Chintapandu Pulihora | Tamarind Rice, Mudda Pappu, Mukkala Pulusu | Bellam Pulusu, Bendakaya Vepudu, Kobbari Pachadi.as a part of the Maha Naivedyam that included
Unlike the traditional Pal Payasam that needs to be cooked for a while to get a creamy texture, Saggubiyyam Paramannam derives its creaminess from the starch in the sago. As a result, you have a rich Sabudana Kheer with minimal cooking. I also cut down cooking time by pre-soaking the Sabudana.
How to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
- 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
- Soak the Sabudana in about 2 cups water for 30 minutes.
- Drain all the water and set aside.
- 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.
Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
- Add 2 cups water to the sago and let the sago soak for 30 minutes.
- Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.
Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
- In a heavy bottomed vessel, over medium heat, melt the ghee.
- Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
- Pour the milk into the vessel and let it come to a boil.
- Turn the down the flame and add the sago to the milk.
- Turn the heat up to medium and let the sago cook in the simmering milk. You know the sago is cooked when it turns translucent. Stir at regular intervals to ensure the sago does not stick to the bottom.
- When the sago is cooked, add the sugar and cardamom powder to the Saggubiyyam Paramannam and mix well.
- Take the paramannam off the heat and let it rest for at least 10 minutes.
- You can serve the paramannam warm or chilled.