Wednesday, 8 March 2017

Sabudana kheer / Sabakki Payasa / Sago payasam Recipe

Posted by Veena Karanth at 13:22:00
Sabudana kheer is a sweet liquid based dish prepared using tapioca and milk. Basically, this sabhudana has no nutritional value but contains a lot of starch content and directly responsible for the increase in  the carbohydrate level. Sabudana recipies are mostly preferred during those days when we are on fast like shivratri, navratri and so on. I have already published Sabudana kichdi and this sabudana kheer recipe is an additional one. Here for this sabudana paayasa we mix boiled sabudana with milk and sugar and prepare a tasty dessert out of it. Regionally topioca is known by different names, like javvarasi in tamil, sabbakki in kannada, sabudana in hindi and so on.


How To Prepare Sabudana Kheer.

The time taken to prepare this sabbakki paayasa is around 30 minutes and the quantity mentioned here is enough for 4 servings.

 Ingredients For Sabudaba Kheer Recipe

  • Sabudana - 1 / 2 cup.
  • Milk - 3 cups.
  • Sugar - 1 cup.
  • Cardamom powder - 1 tsp.
  • Milk powder - 2 tbsp.
  • Cashew nuts 4.
  • Raisins - 6.
  • Ghee - 1 tsp.

Method To Make Sabudhana Paayasa.

  • Heat a deep pan with ghee in it.
  • Roast sabudana on a medium heat for 5 minutes.
  • Meanwhile heat 2 cups of water in another vessel.
  • Transfer this roasted sabudana into the boiling water.
  • Allow it to boil till the sabudanas are well cooked or until it resembles a pearl.
  • Boil milk in another vessel along with sugar in it.
  • Drain the boiled sabudanas and add it into the boiling milk vessel.
  • Lower the flame.
  • Mix milk powder, along with  1 / 4 cup of luke warm water and stir it well so that no lumps are left in it.
  • Transfer this liquefied milk powder substance into the boiling milk and stir it well.
  • Finally mix in cardamom powder, broken cashew nuts and raisins and stir it up well.

Your yummy and tasty sabudana kheer is ready to be served !!!!!

KitchenMasti Points.

  1. It is always better to cook sabudana separately along with water. Boiling it with milk may be one of the reasons for the milk to curdle.
  2. You may use any variety of sabudana, nylon sabbaki is probably the best.
  3. Adding milk powder is optional but using it will definitely enhance the taste.
  4. You may increase the quantity of sugar if you have a sweet tooth.
  5. You can garnish the kheer with chopped almonds to enrich the taste.

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