Sabudana Kheer | Saggubiyyam Payasam Recipe | How to make Saggubiyyam Payasam Recipe | ( Sago Payasam ) - E.A.T. easyvegrecipes

Sabudana Kheer | Saggubiyyam Payasam Recipe | How to make Saggubiyyam Payasam Recipe | ( Sago Payasam )

Hifriends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Sabudana Kheer. Sabudana kheer or Saggubiyyam Payasam is very simple and easy. We make sabudana kheer without milk, cardamom powder and cashew nuts if somebody at home fell sick or not feeling welldue to stomach upset. Just boil the sabudana in water till done and add sugar to it. This will boost the energy levels very fast. We use sabudana during summers to beat the heat and also to keep the body cool. To enrich the taste add little salt and buttermilk to the boiled sabudana.
The best and quick way of making sweet during any festive season. It is also very traditional sweet in most of the households. Some people add semiya to it, to make it more flavourful. But I do not like it. I like both of them separately, but not the combo.
We can make different varieties with sago also like vada, kichdi, upma and of course vadiyalu or fryums.
Check out for other festival sweet recipes here:
Semiya Payasam
Boondi Ladoo
Besan Ladoo
Sakkarai Pongal
Poornam Boorelu
Bellam Appalu
Sabudana Kheer
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Sabudana Kheer

Saggubiyyam Payasam -- made with Sago or Saggubiyyam, milk and sugar.

  • 1 Cup Saggubiyyam or Sago
  • 2 Cups Milk
  • 2 Cups Water
  • 1 Cup Sugar
  • 1 Tsp Cardamom Powder
  • 1 Tbsp Ghee
  • 5 to 7 Cashew Nuts
  • 5 to 7 Kismis
  1. Soak sabudana in water for half an hour to one hour.
  2. Soaking will help in cooking it faster.
  3. Heat ghee in a kadai, fry cashew nuts and kismis.
  4. Fry them till the cashew nuts turn light brown. Keep them aside.
  5. In a thick bottomed kadai add soaked sabudana and water.
  6. Cook it in low flame while stirring ocassionally till they are done.
  7. The sabudana grains would turn translucent once done.
  8. Add milk to it and allow this to boil for another 10 minutes or till the sabudana becomes soft.
  9. Add sugar and mix it well.
  10. This would make the payasam a bit lighter.
  11. If it become thick add water to it.
  12. Add cardamom powder and mix it well.
  13. Add above fried cashew nuts and kismis.
  14. Mix them well and switch off the flame.
  15. Serve sabudana kheer or saggubiyyam payasam hot or cool.

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