Recipe for Sabudana Payasam

Sabudana Payasam, also known as Sago Kheer, is a traditional Indian dessert that’s creamy, comforting, and full of flavor. Popular during fasting festivals like Navratri and Ekadashi, this sweet dish is loved for its rich texture and melt-in-the-mouth taste. Made with sabudana (tapioca pearls), milk, and sugar, this payasam is simple yet indulgent — perfect for festive occasions or when you just crave something deliciously sweet.

Ingredients You’ll Need:
● ½ cup sabudana (sago/tapioca pearls)

● 3 cups milk (full cream preferred)

● ½ cup sugar (adjust to taste)

● 2 tablespoons ghee

● 8–10 cashews

● 8–10 raisins

● 3–4 cardamom pods (elaichi) – crushed or powdered

● A pinch of saffron strands (optional)

● 1 cup water


Preparation Steps:
1. Soak the Sabudana:
Rinse sabudana 2–3 times under running water to remove extra starch. Soak it in 1 cup of water for about 30–45 minutes or until it becomes soft and plump.

2. Boil the Milk:
In a heavy-bottomed pan, bring the milk to a gentle boil. Stir occasionally to prevent it from sticking to the bottom.

3. Cook the Sabudana:
Once soaked, drain any excess water and add the sabudana to the boiling milk. Stir continuously on a low flame until the pearls turn translucent and soft. This should take about 10–12 minutes.

4. Add Sugar and Flavoring:
Add sugar to the mixture and stir until it dissolves completely. Mix in the crushed cardamom and saffron strands for that rich aroma and color. Continue cooking on low flame for another 5–7 minutes, stirring frequently.

5. Fry the Dry Fruits:
In a small pan, heat ghee and fry the cashews until golden brown. Add raisins and fry until they puff up. Remove and set aside.

6. Combine and Serve:
Add the fried cashews and raisins to the payasam and mix well. Turn off the flame and let it rest for a few minutes.


Serving Suggestions:
● Serve Sabudana Payasam warm for a cozy dessert or chill it in the refrigerator for a refreshing treat.

● It can also be enjoyed as a fasting sweet dish or offered as prasad during pujas and festivals.


Tips for Perfect Payasam:
● Soaking sabudana properly ensures even cooking and avoids clumping.

● Adjust the consistency by adding more milk if it becomes too thick.

● You can replace sugar with jaggery for a healthier, earthy flavor (add jaggery after cooling the payasam slightly to prevent curdling).


Final Thoughts:
Sabudana Payasam is a beautiful blend of simplicity and sweetness. With just a few basic ingredients, you can create a dessert that’s creamy, aromatic, and full of traditional flavor. Whether you make it for a celebration, a fasting day, or just a family dessert night, this comforting dish will always bring a smile to every sweet lover’s face.