Sago kheer(Saggubiyyam) kheer is type of Milk kheer made with Sago,Milk and Sugar.This Sabbakki(sago) Payasa is a festival recipe. It is mainly made during Navarathri,/dussehra festival Occasions, at fasting time. Sabudana(Saggubiyyam) is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.
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| Javvarisi payasam |
Ingredients
Sabudana/Sago - 1/4 cup.(pick smaller sized pearl sago(nylon sago) )
Boiled Milk - 2 cups.
Water - 1 cup.
Sugar - 1/4 cup.
ghee - 1 tsp.
cashews - 9.
ghee - 1 tsp.
cashews - 9.
Preparation
Take a kadai, add 1 tsp of ghee,then add broken cashews and saute till it,till turns golden brown colour, then keep it aside.
Method
- Take a pan or wide bottomed vessel, wash and add sago with 1 cup of water, let it boil in a medium flame, till sago turns transparent ,soft and shiny texture.stir in between.
- When sago is completely cooked, add sugar, and mix immediately.
- Then add boiled milk, let it cook in medium flame for 8 to 10 minutes. Stir in between.
- Finally garnish with cashews.
- Let it sit aside for 15 - 20 minutes, then it gives thick creamy texture.
Note
- Amount of sugar, depends upon your taste preference, so add sugar as you required.if you want more sweeter add 2 to 3 tbsp of more sugar.
- Sugar, should be added only after sago is completely cooked.
 - Sabudana kheer- Javvarisi payasam){kind=link}