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 cups 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.
2. Take milk in a container and keep it for boiling.
3. Once the sabakki or sago is soaked, boil 1 cup of water in a container.
4. Next drain the water and add in the soaked sabakki or sago into the boiling water and start cooking under medium flame.
5. Cook until sago are swollen and begin to take transparent colour from outside. This will take around 15 minutes. Keep stirring occasionally.
6. Next add in boiled milk and continue cooking the sago under low medium flame.
7. Optionally you can add few strands of kesari or kesar. You can add cardamom now or at the end.
8. Cook until sago or sabakki turns completely transparent. Add in water or milk if required. In this image sago is not cooked completely. The cooking time depends on the quality of sago.
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.
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.

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