Sabakki payasa recipe | How to make sago kheer | Sabudana kheer | Sabbakki payasa | Sago payasam

By Latha on August 21st, 2017

capsicum menaskai recipe

Sabakki payasa or sago kheer recipe explained with step by step pictures. Sabakki payasa or sabbakki payasam is prepared using sabudana, milk and sugar. Saabakki payasa or sago payasam is very tasty and easy to prepare.

My son loves this payasa and calls it by name "bubbles payasa" He also calls shavige payasa by name noodles payasa. He is a happy kid. He enjoys every bit of life with lot of imaginations and stories.

If you are looking for more payasa or kheer recipes then do check my Hal payasa or rice kheer, carrot payasa, Shavige payasa or vermicelli kheer, hesaru bele or mung dal payasa and pineapple payasa recipes.

If you are looking for more Karnataka style sweet recipes then do check my carrot halwa, roasted gram laddu, Kesari bath , banana halwa, rave ladoo, coconut burfi, badam puri and saat recipes.

Sabakki or sago payasa recipe

Preparation time: 30 min
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

  1. 1/4 cup sabakki or sago or sabudana
  2. 2.5 cup milk
  3. 1.5 cup water
  4. 1/4 cup sugar
  5. 2 tsp ghee
  6. 5-6 cashews
  7. 8-10 raisins
  8. few strands of kesar or kesari (optional)
  9. A big pinch of cardamom

Instructions for making sabakki or sago payasa recipe:

  1. To prepare sabakki payasa or sago kheer, to begin with soak sago for 30 minutes in 1/2 cup of water.soak sago pearls for sabakki payasa or sago kheer
  2. Take milk in a container and keep it for boiling.boiling milk for sabakki payasa or sago kheer
  3. Once the sabakki or sago is soaked, boil 1 cup of water in a container.boiling water for sabakki payasa or sago kheer
  4. Next add in the soaked sabakki or sago into the boiling water and start cooking under medium flame.soaked sago for sabakki payasa or sago kheer
  5. Cook until sago are swollen and begin to take transparent colour from outside. This will take around 15 minutes. Keep stirring occasionally.cooking sago for sabakki payasa or sago kheer
  6. Next add in boiled milk and continue cooking the sago under low medium flame.boiled milk for sabakki payasa or sago kheer
  7. Optionally you can add few strands of kesari or kesar.kesar for sabakki payasa or sago kheer
  8. Cook until sago or sabakki turns completely transparent. Add in water or milk if required. In this image sago is not cooked completely. This step took around 20 minutes for me.cooking sago for sabakki payasa or sago kheer
  9. Once the sago is completely transparent and soft, add in sugar. Boil until sugar is dissolved. Please note adding the sugar arrests the cooking of sago pearls. So do not add sugar until the sago pearls are completely transparent and cooked.sugar for sabakki payasa or sago kheer
  10. Prallely Take 2 tsp of ghee in a frying pan and fry cashews and raisins until raisins are puffed up. Add in fried cashews and raisins. Also add in cardamom powder. Switch off the stove. Serve tasty sabakki payasa or sago kheer either hot or cold.cashew, raisins and cardamom powder for sabakki payasa or sago kheer

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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