Sabudana Payasa (Sago kheer/pudding) step-by-step recipe with photos.
About this recipe
Like sabudana khichdi, this too is a fasting food. This creamy dessert is very simple to make and is ready in less than 20 minutes. I use the smaller variety of sabudana to make this dish, however, both small and big pearls taste good.
Sabudana is a form of tapioca, also called cassava root. Sabudana is the starch extracted from the cassava roots. It is a very popular vrat/upvas food (or fasting food). Many dishes are made with sabudana during Navratri fasting. Sabudana is high in starch and so is suitable during vrat/upvas. These delicious pearls are a great substitute for gluten too.
Creamy sabudana pearls flavoured with cardamom and saffron play music to your tastebuds. Try this gluten-free dessert with sabudana khichdi for a complete meal.
For a variation, try vegan mango sago pudding.
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Sabudana payasa step by step instructions
1. Fry sabudana in ghee for a few minutes
2. Boil sabudana in water until they are soft and slightly translucent
3. Add milk and boil until sabudana is completely done
4. Add cardamom powder to it
5. Add saffron and fried cashew and raisins
- ¼ cup sago pearls (sabudana)
- 3 cups water
- 1 cups milk
- 3 tbsp sugar or as per taste
- 1 tbsp ghee
- A handful cashew
- A handful raisin
- 1 tsp cardamom powder
- A few strands saffron
- Heat ghee in a saucepan and fry cashew and raisin until they are golden. Set aside
- In the same pan, add sabudana and fry for 2-3 minutes
- Now add water and bring to boil
- Reduce the flame and let it simmer until the sabudana pearls are soft and slightly translucent
- Add the milk and bring to boil
- Simmer for about 5 minutes or until the sabudana pearls are completely cooked, fluffy and translucent
- Add sugar and boil for another 2-3 minutes
- Turn off the flame and add cardamom powder, saffron, cashew and raisins
- Server warm or cold
- Sabudana payasa thickens when it cools down. If it gets too thick, add some warm milk and adjust the consistency
- Make sure you add the sugar only after the sabudana is cooked