Ingredients
- Saggubiyyam/Sabudana -100 gms
- Rava -2 tbsps
- Milk – 4 cups
- Sugar – 100gms or to taste
- Cardamom powder – 1 tsp
- Cashew nuts – 10
- Diraksha/Raisins/Kismis – 8
- Badam & Pistachios - 4 each, optional
- Ghee -1 tbsp
Wash and soak the saggubiyyam in water for 5-10 minutes.
Take a thick bottomed vessel and cook saggu in a cup of water.
It has to become soft and spongy.
In the meantime boil milk in a separate milk pan. Let it become little thick.
Fry the rava a teaspoon of ghee till the raw smell goes off.
Pour the milk in the cooked saggu.
Add cardamom powder and rava. Let it get cooked for 2-3 minutes.
Stir in constant intervals.Then add sugar & mix thoroughly and bring it to boil.
Saggubiyyam payasam/Sabudana payasam is ready to serve.
Garnish with badam, pistas, cashew nuts and kismis.
Variation
Jaggery can be used instead of sugar.
Word of Caution
- Break the cashew nuts into two after frying in the ghee.
- Milk may get spoiled if you cook saggu directly in that. So cook in water and then add boiled milk to it.
