September 23, 2013

Sabbakki Payasa | Javvarisi Payasam | Sago Pearls Kheer | Easy Indian Desserts

Kheer is usually a part of a traditional meal, and I do dish out Vermicilli PayasamPal Payasam, Kadalai Paruppu Pasyasam, Moong Dal Kheer etc but this one eluded me till now.. Sabudana Payasam or Kheer with Sago Pearls is a rare dish in my kitchen, considering that none of us actually like the texture of the Sago Pearls. Contrary to popularity in the city where I live wherepeople have sabudana Khichdi or Sabudana vada almost once a week, somehow the starchy texture and the sticky pearls have been forbidden at home :-))

I did discover however when I made a batch of this Payasam as an offering to God that there was a way around that stickiness - that was to fry them in ghee and then boil it in water and milk to give it a good texture. Although grudgingly, S and kiddo had it, am not sure they liked it. 

I liked the mild sweetness, and although may not make it regualarly, it does give me a quick to make payasam for any festival. Sending this to Alphabet S unde ABC marathon - cant believe we are entering the final week now, with the last 8 posts (7 after today's).




Prep time : 10 mins | Cook time : 15 mins | Serves : 2
Sago Pearls in Creamy sweet Pudding

 Ingredients:
  • Sago Pearls - 1/2 cup
  • Ghee / Clarified butter - 2 TBSP
  • powdered Sugar - 1/4 cup, heaped
  • Milk - 1 cup
  • Water - 1/2 cup
  • Raisins , Saffron strands and cashews - for garnish
  • Green Cardamom powder - a pinch

Notes:
1) Frying the pearls is optional, however I recommend it to avoid sticky payasam
2) I generally use powdered sugar in most kheers / payasams as the water content is quickly taken care of, and I dont end up adding more sugar than necessary. But I skip doing this if I am using sugar syrup or condensed milk or jaggery syrup for payasam

Method:
Gently heat the ghee. Fry the raisins till plump and the cashews turn golden brown, transfer to a plate. In the remaining ghee, add the sago pearls and fry them for 1-2 mins.  Crush the saffron strands a bit, and soak them in a 1 tsp of warm milk
In a saucepan of boiling water, add the fried sago pearls and boil them till they turn transparent, about 3-4 mins.
Let this stand for a few mins till the pearls gently simmer down off the fire. Drain off any excess water on top, if any. 
Now add boiled milk and gently simmer on a low flame, add Powdered sugar, and keep stirring on very low flame (increasing the heat might curdle the milk) till forms a nice thickish consistency. Tip in the saffron strands & elaichi powder now. Switch off the flame
Garnish with any leftover ghee and the fried raisins and cashews
Serve hot or chilled. 

17 comments:

  1. I'll always drool for a cup of sago payasam,my all time favourite...

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  2. ALWAYS I always wonder how it would taste . But that bowl of sago kheer looks delicious !

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  3. Your payasam looks well done, but unfortunately, sago kheer is not a favorite of mine. but I love the kichadi!

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  4. wow very delicious and yummy payasam :) makes me drool dear !!

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  5. Payasam looks so good..I love with sago the best...

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  6. VERY VERY DELICIOUS AND YUMMY... ALL TIME FAV. PAYASAM...

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  7. this was what mum made for fasting some days, i loved this over the khichdi which often made my system acidic, love the addition of saffron

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  8. Very very nice! love the pictures!

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  9. very tempting and very festive!! delicious payasam!!

    Sowmya

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  10. Sago/Sabudana Kheer is a very common sweet in Maharashtrian houses. Once again it is a quick sweet to make and kids love it. Yours is much superior version of course. Love the way you have presented it.

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  11. This was on my hate list until the beginning of this month, and mom made it for a festival. Now I love this soo much.wonder why I hated it all along!Yours looks so tempting Kalyani and I wish I had that bowl now :)

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  12. Sabakkai payasa nanagu beku...inviting myself over to your place:-)

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  13. Love this kheer specially fasting days,..

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  14. Even I don't prepare this often. But frying in ghee before cooking looks like a nice idea to improve texture. Mom always made payasam pairing vermicelli and javvarisi. It would taste so nice...

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  15. Thanks for the tip on making sago less sticky.. Payasam looks delicious.

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  16. sabudana kheer is what I made when Amma went out and we used to steal in the dangerous territory!! I was 7 at that time so I can understand my moms fears but we made and devoured this kheer on a regular basis then.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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