Saggubiyyam Payasam

Saggubiyyam Payasam or Sabudana Kheer/Sago Pudding was one of my favorite sweets during my childhood.Something about the texture of the sago pearls makes it very interesting to me and its super simple to make.

Preparation time:30 minutes


1 cup sabudana/saggubiyyam/sago soaked overnight in water
2 cup full fat milk
2 tablespoon ghee
2 cup sugar -adjust based on desired level of sweetness
2 tablespoon cashews
2 cup raisins
1.Heat ghee in a pan,add the raisins and roast until plump and keep aside, now add the cashews in the same pan and roast until reddish in color and keep aside.

2.In the same pan add the tapioca and water enough to soak the tapioca and let cook on medium heat until the tapioca starts to become transparent, stirring in between.

3.Once the tapioca is cooked add 2 cups of milk and sugar and let come to a boil, stirring occasionally until all the sugar is melted.

4.Now add the raisins and cashews and stir well and turn off the stove.

The mixture thickens over time, so if you want a thick pudding you can let if cool down, if you desire a thinner pudding you can add more milk and sugar to your desired consistency.
You can also add half sugar half grated jaggery or even replace the sugar with jaggery for a more earthier and deeper taste.


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