Meena's Taste Mantra

Sabudana Payasam | Sago Kheer

Sabudana | Sago Payasam is Appa's favourite. We make it either for Tamil New Year or on any of our Nakshatram Birthdays!

The entire process of Sabudana Pearls being made from Tapioca Root is fascinating and during our travels to South we had an opportunity to visit a manufacturing plant in Salem. Appa as a child used to relish this Payasam and the Sabudana Papad. The Sabudana Khichdi and other versions like using it to make Thalipeeth, Vada, Dosa, Idlis and Ladoo is all thanks to Mumbai influence along with Amma's inquisitive mind that always wants to create something different!

Today is Puthandu Nalvazhthukkal - Tamil New Year! Amma decided to make this Sabudana Payasam as its nearly a year since we made this!

INGREDIENTS

100 gms Sabudana | Sago Pearls, small

500 ml Milk

200 gms Sugar

1 tsp Elaichi | Cardamom Powder

1/4 tsp Homemade Ghee | Clarified Butter

10 Raisins

4 Cashew Nuts, chopped

METHOD

Soak Sago Pearls for an hour. The water level should be such that the Sago Pearls are completely immersed.
In a thick bottomed vessel, add the soaked Sago Pearls and milk. Keep on low flame. Stir occasionally till Sago Pearls become transparent.
Add sugar and mix well till sugar melts.
Let the Sabudana Payasam simmer for 3 more minutes. Stir in between so that the Sabudana does not get stuck to the bottom of the vessel.
Switch off the gas.
Add elaichi powder and mix well.
In a small pan, heat ghee and add raisins and cashew nuts. Fry till cashew nuts become golden and raisins puff. Add the roasted raisins and cashew nuts to Sabudana Payasam and mix well.
Serve hot | cold.

Note:

a. You may increase the quantity of Sugar as per taste. We prefer mild sweetness and Sabudana Payasam calls for additional sugar if you really want it very sweet.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.