saggubiyyam payasam recipe with step by step photos – One of the quickest and easiest payasam recipe that we can make under 20 minutes on any festival or special occasions. This can also be offered to Gods during any puja.
Sabudana is also known as sago, javarisi in tamil and saggubiyyam in telugu. It is widely used to make kheer (payasam), kichidi or sabudana 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. This payasam can also be prepared using little moong dal and rock sugar which helps to beat the summer heat.
I made this payasam recipe with palm jaggery if you want to make it with sugar you can check this quick recipe using sugar. But the payasam made with jaggery always tastes the best and is preferred to offer God.
step by step photos on saggubiyyam payasam recipe
1. If your jaggery/ palm jaggery is clean or you prefer to use sugar you can skip this step. But if you are unsure whether clean or not, melt it in a hot pot with just little hot water. Filter it through a coffee strainer, boil it until it reaches a thick consistency. Set this aside to cool. To cool this, i transfer to a wide bowl and cool it inside a bowl of cold water.
2. Wash and cook half cup sago in 1.5 cups of water till they are cooked and look transparent. You can also use a handful of pesara pappu or moong dal to this. Make sure pappu/ dal is cooked well.
3. Add 1 cup milk and cook on a medium flame. Keep stirring.
4. The payasam turns thick and sago is cooked completely.
5. Add cardamom powder / elaichi powder. Cook for a while.
6. Add the cooled and thickened jaggery syrup or sugar. Stir and switch off. Cooking further may curdle the payasam.
7. Add ghee to a hot pan. Roast nuts and raisins until golden.
Pour this to the payasam.
Offer to god or enjoy with your family.
find saggubiyyam payasam recipe below
- half cup saggubiyyam
- 1.5 cups water
- 1 cup milk
- ¼ cup jaggery/ bellam/ palm jaggery
- generous pinch of cardamom powder/ elaichi
- 1 tbsp. ghee
- few cahsews and raisins
- Melt jaggery/ palm jaggery in a hot pan with little water. Filter it and boil until the syrup thickens. Cool and set aside.
- Cook sago in 1.5 cups water until transparent.
- Add milk and cook until it thickens.
- Add cardamom powder. Stir.
- Add cooled jaggery syrup and stir.
- Fry nuts and raisins in ghee and pour it to the pot.