Saggubiyyam Payasam ~ Sago Kheer

I love festivals, planning the menu for a festive feast and especially look forward to try sweet treats that I’m yet to blog. 

Sabudana Payasam Recipe

Cooking Time: 45 mts

Cuisine: Andhra

Serves 5-6 persons

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Ingredients:

3/4 cup sago/saggubiyyam/sabudana, cook in 2 cups water till soft

1 cup sugar

2 cups low fat milk

1/2 tsp cardamom pwd

8-10 cashew nuts

few raisins

1/2 tbsp ghee

1 Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
2 In a heavy bottomed vessel, add the sugar water and let it cook for 7-8 mts on low flame.
3 Add the cooked and sago along with left over liquid and let it slowly simmer for 6-7 mts, stirring it once in a while.
4 Turn off heat. Add the low fat milk and combine. On low flame, allow the payasam to simmer for 4-5 mts. Add the cardamom pwd, toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled