Saggubiyyam Payasam Recipe


    1/2 cup Sago / Sabudana
    2 1/2 cups Water
    2 cups Milk, boiled & cooled
    1/2 cup + 2 tbsp Sugar
    1/2 tsp Cardamom Powder
    3 tsp Ghee


    Heat a teaspoon of ghee in a pan.
    Add and roast the sago on a medium - low flame for 4 - 5   minutes.
    Remove them from the pan and set aside.
    In the same pan, add the remaining ghee.
    Add and fry the cashews until golden color. Then add raisins     and fry until they plump up. Remove from  pan and set them        aside.
    Bring the water to a rolling boil in the same pan and add        the roasted sago.
    Cover it with a lid and cook on a low flame until sago turns     transparent and soft to touch.
    Keep on stirring occasionally.
    Add the cardamom powder and sugar and combine.
    Add milk and mix until well combined.
    Let it simmer for a couple of minutes.
    Add the roasted cashews and raisins and turn off the flame.
    This payasam will thicken as it cools.
    Let it cool down and serve!

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