Sabudana kheer or sago kheer is one of the easy vrat recipes. It is also known as javvarisi payasam or sabbakki payasa. We make it with minimal ingredients mainly, sago, sugar and full cream milk. Generally, we make it during Navratre, Mahashivratri in February, Sawan fasting period. We fast on sawan Mondays during Jul-Aug.Navratri is twice an year for 9 days during Chaitra or Mar-Apr & Shardiya Navratri in Oct. Most people have been doing this intermittent fasting for ages.
Now, Navratri is here again. It is a time to pray, fast and meditate and thank Mata Rani for all we have received. Most of the year has again been lost to quarantine. This 2021 is a time to pray we all survive and live better. Most people visit temples during Navratri and listen to bhajans, hymns and chanting. This time let us just pray everyone stays safe.
Benefits of sago
It is also called as sago or tapioca pearls in English. It is very good for health. Also, keeps the stomach full for a longer time. Hence, it is eaten during fasting period.
- Good for breastfeeding
- Keeps BP in check
- Fights birth defects in fetus.
- Promotes hearth health.
- Helps strengthens bones
- Aids in muscle recovery
Ingredients for sago payasam recipe
- Full cream milk
- Sago / tapioca pearls
- Sugar
- Kesar/saffron soaked in 2 tablespoon milk, optional
- Cardamom powder
How to make sabudana kheer?
- Soak sago in water for 1 hour until it swells up.
- Boil milk and add saffron to it.
- Add sago after removing excess water. Let it cook over a low flame.
- Add cardamom powder optionally.
- Now add sugar and stir. Let it cook until the sago turns translucent.
- Serve sabudana payasam hot or cold as per your choice. You may optionally garnish with sliced almonds.
Sabudana kheer recipe
Equipment
- saucepan
Ingredients
- 3 cups milk
- ⅓ cup sabudana / sago/ tapioca pearls
- 1 tablespoon sugar
- 5-6 strands of saffron soaked in 2 tablespoon milk, optional
- 2 teaspoon cardamom powder
- 1 tablespoon sliced almonds
Instructions
- Soak sabudana in water for 1 hour until it swells up.
- Boil milk and add saffron strands optionally.
- Add sago after removing excess water. Let it cook over a low flame.
- Add cardamom powder.
- Now. add sugar and stir.
- Let it cook until the sago turns translucent.
- Optionally, garnish with sliced almonds. Serve hot/cold.
Storage
Store it in refrigerator for 3-4 days.
Top tip
Sieve the soaked tapioca pellets properly so that it is not too sticky.
Variations
You can also make javvarisi payasam with milkmaid. However, you cannot control the sugar content in it. Semiya javvarisi payasam is another interesting recipe which combines both vermicelli and tapioca kheer recipe. It can also be made vegan by using coconut milk or almond milk.That way it is both vegan & gluten free.You may also make it with jaggery.
More sago recipes?
You can also make sabudana idli, dosa, sabudana appe, thaalipeeth and poha out of it.
Please share your inputs..