sabudana kheer | saggubiyyam payasam (summer special)

sabudana kheer sagubiyyam payasam
Sabudana is also known as sago, javarisi in tamil and saggubiyyam in telugu. It is widely used to make kheer (payasam), kichidi or vada. Very high in carbohydrates it lacks other nutrients in good amount and is said to give an instant energy.

However it is highly revered to as a summer food in Ayurveda due to its soothing property. Whether it is in the form of porridge or kheer, it keeps the body cool and soothes the stomach. Rock sugar & moong dal are other ingredients which are used in summer to compliment the cooling effect.

Today I will share sabudana kheer or sagubiyyam payasam recipe that is commonly prepared in our house during summer. I belong to a small town in north Karnataka where apart from the scorching heat, the weather is very dry and the humidity reaches as low as 40 during the summer, leaving us dehydrated and dry including the eyes. The heat that we experience in other cities like hyd and Bangalore is much lesser than our place.

Food plays a major role to beat dehydration and dryness. Today’s recipe is one that is prepared not on festive occasions but one that is prepared during summer to comfort the body. This makes a very good breakfast and keeps you going for long hours.

sabudana kheer | saggubiyyam payasam (summer special)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Yield: 2
Ingredients (240 ml cup used)
  • 3 tbsp. of sago / sabudana/ javarisi /saggubiyyam
  • 3 tbsp. moong dal
  • 1 ½ cups of milk
  • ¾ cup of water for soaking sabudana
  • ⅛ tsp green cardamom powder
  • Rock sugar or kalakanda as needed (you can use jaggery or sugar if you wish)
  • Few nuts or raisins (as desired)
Instructions
  1. Wash and soak sabudana for at least 30 mins in water. Wash and soak dal for at least 30 mins.
  2. Bring milk to a boil on a low to medium flame.
  3. Add sabudana with soaked water and dal (drain off the water from dal). Cook till both are cooked completely, keep stirring to prevent burning. This gets burnt too fast, so take care.
  4. Once completely cooked, add the cardamom powder & sweetener, I used rock sugar, you can use your preferred one.
  5. Mix well and cook till the sweetener blends properly, adjust the consistency as desired by adding little more milk.
  6. Cool sabudana kheer completely if you are having this to beat the heat.

 

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Comments

  1. Madhavi says

    Hi swasthi! Tried this in the morning and came out very well. I added some almond paste also as i was feeding to my baby. Hope i can do that. Also as was in a hurry i couldn’t consume it. Can we refridgerate it and consume in the evening? Please advise. Thank you.